This recipe is all about keeping it simple and low carb. Canned tuna is something you either love or hate, and tuna salad is no exception. But we’re not doing the classic version of tuna salad today.
This recipe adds in Greek flavors for a lighter take on tuna salad that’s pretty flavorful. If you like Greek salad, there’s a lot to love here. It also doesn’t require any reheating, so it keeps fairly well (it does require refrigeration though).
Because there’s no built-in serving size, this recipe can be eaten as either a snack or a meal depending on how much you decide to eat. The recipe makes a little more than 2 ½ cups, so you can easily divide it into two for a meal size portion that still only has 4-5 carbs, or take a sort-of-odd portion size of 5/8 cup (that’s ¼ cup plus 1/8 cup) for a snack. Those cups will be more like rounded cups, so don’t worry about keeping it exact.
Adjustments: If you’re not intentionally trying to keep it low carb, add some red onion. Onions have a surprising amount of sugars (its one of the reasons they brown so well and make a house smell so good while cooking), so beware of onions if you’re trying to keep it low carb. Just because they’re spicy doesn’t mean they aren’t also sweet.
This recipe may not win over anyone who is not a fan of canned tuna, but it’s a great weight loss recipe and a good way to keep it low carb. It’ll keep in the fridge for about three days, so be sure it eat it fairly quickly.
Ingredients
- 2 cans (4.5 oz ) of Tuna in Extra Virgin Olive Oil
- ½ cup Sliced Kalamata Olives
- ½ cup Cucumber, peeled, sliced and quartered
- ½ cup sliced cherry tomatoes
Dressing
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground oregano
- 2 tablespoons chopped parsley, plus more for garnish
- ¼ teaspoon sea salt or other salt
- Ground pepper
Total time: 10 minutes | Servings: 4
Directions
- Drain tuna of excess oil.
- Prep veggies. Chop tomatoes in half. Peel, slice and quarter cumber, or dice however you prefer. Rough chop parsley (leaves only).
- Add Kalamata olives, tuna, cucumbers and tomatoes to a large bowl.
- Mix the 1 teaspoon oregano, olive oil, parsley, salt and pepper in a small bowl.
- Add to large bowl and mix thoroughly.
Nutrition
Makes about 2 ½ cups. Serving size 1 ½ cups (2 servings) or 5/8 cup (1/4 cup + 1/8 cup).
Total Calories (2 servings) 450, Fat 35.6g, Protein 29.6g, Carbohydrates 4.25g, Sugars 1.5g, Sodium 975.5mg, Fiber 2.75g
| Ingredient | Calories | Fat | Protein | Carbohydrates | Sugar | Sodium | Fiber |
| Tuna in EVOO | 460.0 | 26.0 | 58.0 | 0.0 | 0.0 | 760.0 | 0.0 |
| Cucumbers (peeled) | 8.0 | 0.1 | 0.4 | 1.5 | 1.0 | 8.0 | 0.5 |
| Tomatoes | 15.0 | 0.1 | 0.8 | 3.0 | 2.0 | 7.0 | 1.0 |
| EVOO | 238.0 | 27.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 |
| Kalamata Olives | 180.0 | 18.0 | 0.0 | 4.0 | 0.0 | 760.0 | 4.0 |
| Salt | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 416.0 | 0.0 |
| Total | 901.0 | 71.2 | 59.1 | 8.5 | 3.0 | 1951.0 | 5.5 |
| Per Serving (4) | 225.25 | 17.8 | 14.775 | 2.125 | 0.75 | 487.75 | 1.375 |
| Per Serving (2) | 450.5 | 35.6 | 29.55 | 4.25 | 1.5 | 975.5 | 2.75 |