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Cranberry Tuna Salad

Lately summer lunches have had me stumped. Most days I am making some type of salad or wrap using leftover protein and veggies. However sometimes I want something different so I decided to create one of my favorite Whole Foods Cranberry Tuna Salads at home. The recipe itself is simple – some tuna, dried cranberries, a touch of apple and celery, and the secret ingredient – a couple tablespoons of sour cream. It takes a simple tuna salad to another level and will quickly be your new favorite summer lunch.

Cranberry Tuna Salad
Servings: 5
Serving Size: around 2/3 cup
Nutritional Info: 182 calories, 6.3g of fat, 8.6g of carbohydrates, 2g of fiber, 21.3g of protein, 4.1g of sugar
Weight Watchers® PointsPlus®: 4 *

Ingredients

  • 12 oz. canned albacore tuna, drained
  • 3 tbsp. low fat mayonnaise
  • 3 tbsp. low fat sour cream
  • 1/2 cup celery, chopped
  • 1/4 cup red onion, minced
  • 1 tbsp. lemon juice
  • 1/4 cup dried unsweetened cranberries
  • 1 apple, diced
  • Salt and pepper

Instructions

  1. Combine all the ingredients. Season with salt and pepper.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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4 Response to Cranberry Tuna Salad

  1. Librarian Lavender on July 3, 2014

    This recipe looks great. What a wonderful combination! I’m going to try that for sure!

    Reply
  2. Liz on July 4, 2014

    Thank you Kristen for the nice recipe. Happy 4th to you.

    Reply
  3. Cynthia on February 18, 2015

    This is very good with shredded chicken. I keep shredded chicken on hand in the freezer – just do a family pack in a pressure cooker, fork shred while hot (easier to shred when hot), and package in 2 cups increments. Thaw when needed. I use for cranberry chicken salad, chicken enchiladas, chicken quesadillas, and other pasta dishes.

    Reply
    • Kristen on February 18, 2015

      Yum! What a great idea!

      Reply

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