High Protein Sweet Pea Tuna Salad Recipe
A refreshing and high-protein sweet pea tuna salad combining creamy Greek yogurt and Dijon mustard with fresh peas, red onion, and bell pepper. Perfect for a nutritious lunch or a light dinner, this salad can be enjoyed on its own, over greens, or as a sandwich filling.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Salad Dressing and Seasonings
- ¼ cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried dill weed
Salad
- 5 ounces albacore tuna in water, drained
- 1 cup fresh or frozen peas, thawed
- ¼ cup red onion, diced
- ¼ cup red bell pepper, diced
Instructions
- Prepare the dressing: In a medium bowl, combine the plain Greek yogurt, Dijon mustard, salt, black pepper, garlic powder, and dried dill weed. Stir well to mix all ingredients evenly, forming a creamy and flavorful dressing base.
- Add the tuna and vegetables: Add the drained albacore tuna, thawed peas, diced red onion, and diced red bell pepper to the bowl with the dressing. Gently toss everything together until all ingredients are thoroughly coated with the dressing, ensuring even flavor distribution.
- Serve chilled: Chill the salad in the refrigerator for at least 10-15 minutes before serving to allow the flavors to meld. Serve over mixed greens for a light salad, inside a wrap, with crackers as an appetizer, or enjoy it alone as a nutritious meal.
Notes
- This tuna salad can be enjoyed on its own for a protein-packed meal or served over a bed of chopped greens for a low-calorie option.
- Try it on a slice of crusty sourdough bread, in a wrap, or stuffed inside pita pockets for a satisfying sandwich alternative.
- Make sure to thaw frozen peas completely to maintain a pleasant texture in the salad.
- Adjust seasoning to taste, especially salt and pepper, depending on your preferences or dietary needs.
