Try this recipe served on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.

Average Cost: $9.57
Prep Time: 5-10 minutes
Average Cook Time: N/A
Average Servings: 10

Recipe Source:


  • 3 Cans (5 ounces each) tuna in water, drained
  • 1 Cup carrot, peeled and coarsely grated (about
  • 2 Medium carrots if using whole carrots)
  • 2 Cups diced cucumber
  • 1 1⁄2 Cups peas, canned and drained or thawed from frozen
  • 3⁄4 Cup low-fat Italian salad dressing


Step 1

Place drained tuna in a medium bowl. Use a fork to break apart chunks of tuna.

Step 2

Add carrot, cucumber, peas and salad dressing. Mix well.

Step 3

Serve immediately or make ahead, cover and refrigerate until ready to serve.

Step 4

Refrigerate leftovers within 2 hours.

Utensils Needed

  • Fork
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Medium bowl


Serving Size: 1/2 Cup

Total Fat2.5 g
Saturated Fat0 g
Cholesterol20 mg
Sodium180 mg
Total Carbohydrates25 g
Dietary Fiber1 g
Total Sugars1g
Added Sugars2 g
Protein11 g