Prep 10 mins
Cook 0 mins
The classic tuna salad revamped WW style! 3 points per serving.
- 12 ounces canned chunk solid white tuna packed in water, drained
- 1⁄2 cup celery, finely diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons reduced-calorie mayonnaise
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon table salt
- 1⁄4 teaspoon black pepper, freshly ground
- bine tuna, celery and parsley in a medium bowl. Add mayonnaise, mustard, salt and pepper; stir to combine. Yields about 1/2 cup per serving.
- For a flavor boost, add 1/4 cup of diced black or green olives (does not increase the recipe's points value).
I really like this recipe. I added 1/2 cup chopped red onion and used Fat Free Mayo and sugar free sweet pickles and some curry powder. Does not add any points.
I grew up in the 1960s with a mom who was a Weight Watchers lecturer (group leader) and she raised me on a tuna salad recipe that surpasses all others! I have made it my entire life and everyone loves it. solid white tuna, drained and mashed GRATED carrots GRATED celery GRATED onions low fat mayonnaise (I prefer DUKE's lowfat mayo since it is sugar-free) Mix well, chill and serve on toasted whole wheat bread (WW did not yet make bread in the 1960s, so Mom would take one slice of whole wheat bread and slice it down the middle to make 2 complete slices. Not easy to do!) Later on, Mom began grating green pepper to add also, and while its very good, I still preferred the original recipe.
This was really really good with the mustard!! Didn't really miss the extra mayo I used to put into tuna salad. I used chopped dill pickle instead of the olives. Thanks for sharing!