Tuna Salad


  • 2 celery sticks, finely diced
  • ½ red capsicum, finely diced
  • ½ red onion, finely diced
  • ½ cup of finely chopped parsley
  • 1 x 425 gram can of tuna in spring water drained
  • ½ cup of corn kernels
  • Chopped parsley
  • Freshly ground pepper to taste
  • 2 tablespoons of fat free Dijon mayonnaise or fat free mayonnaise


Prepare the celery, capsicum, red onion and parsley by finely dicing them. Drain tuna and place in a bowel. Add all the chopped ingredients, then add the corn, pepper and mayonnaise and mix together. 

Serves 2 (put some aside for lunch the next day as an option)

Full Meal Plan

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