1. Place drained tuna in a medium bowl. Use a fork to break apart chunks of tuna.
2. Add carrot, cucumber, peas and salad dressing. Mix well.
3. Serve immediately or make ahead, cover and refrigerate until ready to serve.
4. Refrigerate leftovers within 2 hours.
NotesServe on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.
3 cans(5 ounces each) tuna in water, drained
1 cup shredded carrot
2 cups diced cucumber
1 1/2 cups peas, canned and drained or thawed from frozen
3/4 cup low-fat Italian salad dressing
Materialsmedium bowl, fork, can opener, measuring cup, measuring spoon, knife to slice cucumber
More About Carrots
How to Select
Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.
How to Store
Refrigerate in a plastic bag with some air holes. Can last 4-5 months if packed in moist sand& stored in cold root cellar at 32-40
How to Prepare
Rinse with cold water. Trim off tops bottoms. Peel. To eat raw add to salads. Have as snack with dip. Carrots can be steamed Microwaved or boiled until tender.