Crunchy Tuna Salad


I have to leave the almonds out of tuna salad if I’m making this for Chris, but what’s great about this recipe is that you can add almost anything. And one can of tuna can serves two people perfectly. Eat this with toast or crackers. Great for lunch or a picnic.

Ingredients

  • 1 can of tuna, drained
  • 1 chopped boiled egg
  • 1-2 tbsp chopped pickles
  • 2 tablespoons mayo
  • 2 tablespoons slivered almonds
  • salt and pepper to taste

Directions

Mix ingredients in a bowl. Serve immediately or store in the fridge for up to 5 days for a quick week day lunch.

 

Nutrition for 1/2 of recipe

  • 236 calories
  • 16.6 (g) fat
  • 2.7 (g) carbs
  • 20.5 (g) protein

 

 

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