Such a nice change up for this classic!
We love tuna salad on the weekends. So to be able to mix it up with a new twist is always fun! The banana peppers give just enough pickled taste without the sugar from sweet salad cubes. The red onion give that extra crunch we all love as well. It's such a great and tasty combination. We didn't waste any of it.
I ate my serving on top of a slice of whole wheat toast, my husband had a regular sandwich with his, and we split what was left in the bowl with some cucumber slices instead of the typical crackers or tortilla chips.
Ingredients
2 cans of chunk light tuna in water (drained)
2 tbsp banana peppers (chopped)
1 tbsp dijon mustard
1 tbsp mayo
2 tbsp red onions (chopped)
salt and pepper to taste
Directions
Step 1
Mix all ingredients together until well combined. Serve on whole wheat toast as an open faced sandwich or with cucumber slices for scooping!
Serves 2
Nutrition Facts Calories: 202 Carbs: 1.5g Fat: 7g Protein: 32g
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