Tuna Salad Plate

Tuna Salad Plate


4 people


  • 1 (12 12 ounce) can water packed tuna
  • 1/2 cup diced red onion
  • 1/2 cup diced water chestnuts
  • 1/2 cup sliced celery
  • 1/2 cup mayonnaise
  • lettuce leaves
  • cherry tomatoes
  • sweet gherkin pickles


  1. Drain tuna.
  2. Combine onion, water chestnuts, celery and mayonnaise. Fold in tuna.
  3. Spoon mixture onto 4 lettuce-lined salad plates; and garnish with cherry tomatoes and gherkins.
  4. Special Diets:
  5. Reduced Sodium: Use dietetic, very low sodium, canned tuna. Use 1 cup chopped bok choy in place of water chestnuts and celery. Add 1/2 teaspoon Lawry's Seasoned Salt-free. Use 1/2 cup sour cream in place of mayonnaise. Omit gherkins. Garnish with toasted whole almonds. 66 mg sodium per serving.
  6. Reduced Cholesterol & Reduced Calorie: Use 1/2 cup low-fat sour cream in place of mayonnaise. 57 mg cholesterol per serving & 154 calories per servings.
  7. Diabetic Exchange (for original recipe): 3 meat exchanges, 1 vegetable exchange, 2 fat exchanges.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.