Tuna Spinach Salad
Tuna spinach salad with tomatoes and mozzarella is a light, fresh and healthy lunch! Great served as a sandwich or wrap, with crackers for snacking or as a tuna melt!
Yield: 2 servings
Ingredients
- 1 (5 oz.) can chunk light tuna, well drained (4 oz. dry weight)
- 1 cup fresh baby spinach, roughly chopped
- ⅓ cup plain Greek yogurt, see notes
- ¼ cup shredded mozzarella cheese
- 1 Roma tomato, seeded and chopped
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Combine all of the ingredients in a small bowl until well mixed.
- Season to taste with extra salt and pepper, if needed, and serve!
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Notes
Tuna: Canned solid albacore tuna that’s packed in water is my go-to for canned tuna. Feel free to sub another variety, but you may need to make adjustments if your tuna is packed in oil.
Greek yogurt: I use all Greek yogurt for this recipe to keep it light and add some extra protein. However, you could certainly use mayonnaise or half mayo and half Greek yogurt if you prefer.
Serving: Serve this tuna salad in a wrap or lettuce wrap, with crackers, or as a warm open-faced tuna melt with extra mozzarella cheese melted on top. Or make a sandwich or serve on a piece of toast.
Leftovers: Leftovers can be stored in a covered container in the refrigerator for up to 1-2 days.
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Nutrition
Serving: 1serving | Calories: 136kcal | Carbohydrates: 4g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 39mg | Sodium: 461mg | Fiber: 1g | Sugar: 2g
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