3 cans (5 ounces each) tuna in water, drained
1 cup shredded carrot
2 cups diced cucumber
1 1⁄2 cups peas, canned or frozen
3⁄4 cup low-fat Italian salad dressing
- Place drained tuna in a medium bowl. Use a fork to break apart chunks of tuna.
- Add carrot, cucumber, peas and salad dressing. Mix well.
- Serve immediately or make ahead and store covered in the fridge until ready to serve.
- Refrigerate leftovers within 2 hours.
Serve on lettuce leaves or make sandwiches. Try with whole wheat slices or pocket (pita) bread.