Tuna Salad

By: Dorine Lam, RDN, MS, MPH

Tuna salad makes a great wrap fillingThe apple or celery will add a flavorful crunch to this standard salad.


  • 2 6-ounce cans chunk light tuna, drained
  • 2 medium sized organic
    tomatoes, coarsely chopped
  • 1 medium organic apple or 1 stalk of celery, coarsely chopped
  • 2 scallions, trimmed and sliced
  • 2 stalk Parsley, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 15-ounce can small white beans, such as cannellini or great northern, drained and rinsed


  1. Combine all ingredients except the beans. Mixed well.
  2. Lastly toss in the beans, gently mixed.
  3. Refrigerate until ready to serve.
  4. Serve in a gluten free wrap, on a bed of salad greens, on crackers, or lettuce wrap.

© Copyright 2013 Michael Lam, M.D. All Rights Reserved.

Tuna salad makes a great wrap filling