Prep time: 15 minutes

Makes: 5 cups

  • 15 oz canned, troll caught Oregon albacore tuna (2-3 cans, depending on can size)
  • 1 cup carrot, peeled and coarsely grated (about 2 medium carrots)
  • 2 cups diced cucumber
  • 1 1⁄2 cups peas, canned and drained or thawed from frozen
  • 3⁄4 cup low-fat Italian salad dressing


  • Place drained tuna in a medium bowl. Use a fork to break apart chunks of tuna.
  • Add carrot, cucumber, peas and salad dressing. Mix well.
  • Serve immediately or make ahead, cover and refrigerate until ready to serve.
  • Refrigerate leftovers within 2 hours.

Notes: Serve on lettuce leaves or make sandwiches with whole wheat or pocket (pita) bread.