Tuna Salad

By Abby Henry Singh November 10, 2017Main Dishes, Recipes, Salads

Tuna is a great source of lean protein, inexpensive, and easy to prepare. This recipe for tuna salad is not your everyday tuna salad. The addition of mandarin oranges, mushrooms, and artichoke hearts gives it a fun, bright flavor.

Brought to you by Holly Clegg and Eating Well Through Cancer.


2 (6-ounce) cans solid white tuna, packed in water, drained

1 (11-ounce) can mandarin oranges drained

1/4 pound fresh mushrooms, sliced

1 (14-ounce) can artichoke hearts, drained and halved

1 cup sliced water chestnuts, drained

1/4 cup light mayonnaise

1/4 cup nonfat plain yogurt

1 tablespoon lemon juice

1 teaspoon sugar

1 bunch green onions, thinly sliced


In large bowl, carefully combine tuna, oranges, mushrooms, artichoke hearts, and water chestnuts.

In small bowl, mix mayonnaise, yogurt, lemon juice, sugar, and green onions together and fold into tuna mixture. Serve immediately or refrigerate.

Makes 8 servings.

Per serving: 108 calories, 2 g fat, 11 g carbohydrates, 12 g protein, 3 g dietary fiber, and 324 mg sodium.


Abby Henry Singh

Author Abby Henry Singh

Manger Content, Outreach, and Outcomes Abby Henry Singh is a native of Sevierville, Tennessee, and a graduate of Belmont University with a bachelor’s degree in English and history. She has been a member of PearlPoint Cancer Support for over 5 years. Previously, Singh was the Program and Outreach Manger for the Lupus Foundation of America, Mid-South Chapter where she worked to raise disease awareness and support those diagnosed with the disease through educational programs. She is a member of Alpha Gamma Delta sorority and the Belmont English alumni book club.

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