This tasty tuna salad is great for pregnant women because it has protein, healthy fats, and flavour. This recipe is not only simple, but it can also be used in many different ways. It tastes great with cottage cheese, greens in a rollup taco, or as a dip with celery or crackers.
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Easy Tuna Salad for Pregnant Moms
Course: Breakfast, LunchCuisine: American, Other world cuisineDifficulty: Easy1-2
servings15
minutes40
minutes380
kcalThis tasty tuna salad is great for pregnant women because it has protein, healthy fats, and flavour. This recipe is not only simple, but it can also be used in many different ways.
Ingredients
1 can (5 oz/140 g) light tuna in water, drained
2 tablespoons plain Greek yogurt (or 1 tablespoon mayonnaise + 1 tablespoon Greek yogurt)
1 teaspoon Dijon mustard (optional)
1 tablespoon finely chopped celery
2 tablespoons finely chopped cucumber
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley or dill
1 teaspoon lemon juice
Salt and black pepper, to taste
Lettuce leaves, whole-grain bread, or whole-grain crackers for serving
Directions
- Drain the canned tuna well and place it in a medium mixing bowl.
- Break the tuna into small flakes using a fork.
- Add the Greek yogurt, Dijon mustard, celery, cucumber, onion, parsley, and lemon juice.
- Mix everything until well combined.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately on lettuce leaves, in a whole-grain sandwich, wrap, or with whole-grain crackers.
Notes
- Choose canned light tuna rather than albacore, as it is generally lower in mercury.
- Use fresh, refrigerated ingredients and avoid leaving the salad at room temperature for more than 2 hours (1 hour in hot weather).
- Pair with whole grains and fresh vegetables for a balanced meal.