Penn Herb Wellness Guide
Garden Tuna Salad with Olives
Angie McGowan
Serve over a bed of crisp lettuce or sandwiched between slices of country bread.
Ingredients
- 1 small sweet onion, diced
- 4 stalks celery, diced
- 3/4 cup pickle relish
- 1/4 cup salad olives, chopped
- 4 cans tuna, drained well
- 1 lemon, juiced
- 2 Tbs Dijon mustard
- 2 hard-boiled eggs, chopped (optional)
- 1/2 cup mayonnaise (or plain Greek yogurt)
Directions
- Add all ingredients to a bowl. Mix well.
- Refrigerate until ready to serve.
Nutrition Facts
Calories 405
Calories from Fat 186 (46%)
(32%)Total Fat 21g
(18%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(48%)Cholesterol 144mg
(45%)Sodium 1079mg
(13%)Potassium 471mg
Total Carbohydrate 17g
(6%)Dietary Fiber 2g
Sugars 7g
Sugar Alcohols 0g
(75%)Protein 37g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.