“Mayo-less” SKINNY Italian Tuna Salad Bell Pepper Bowls/ Tortilla Wraps burst with healthy goodness: celery, avocado, capers, basil, parsley, kalamata olives, and sun-dried tomatoes.
A super skinny bell pepper bowl option, or a garden wrap tortilla..all your choice. And both are yummy!
Is tuna salad a recipe? Not really. But hey, this takes (boring) tuna salad to a whole new level….The mayonnaise is swapped out by avocado and greek yogurt. You won’t miss the mayo, and this is a much healthier.
Each bite is full of crunchy little pops of Italian flavors..and it is so fresh.
What types of tortillas make for the best wraps?
The spinach tortillas are the best for this! It gives you that kick of healthy while being absolutely delicious!
After we made a bowl of Italian Tuna Salad, it disappeared so fast I found myself making an entire large bowl just 2 days later.
Then that disappeared too…my husband just asked me, “Hey can we make a big bowl of that tuna salad this weekend?”. Yes, honey, we can make more. LOL.
Even if tuna isn’t your fave, this will change your whole perspective.
And when a “skinny” recipe tastes like this good, you might not ever make tuna salad the old way.
Most of us are working toward eating better and feeling our best, this is a great meal prep lunch idea to up your game. So go make yourself a nice big bowl, and enjoy all week/weekend. You can also wrap this tuna salad in lettuce or scoop it with celery sticks!
What do you need to make these?
How do you make them?
All The Best Dishes,
- Bell Pepper Bowls: green red, yellow, or orange, bell peppers. Core, clean of seeds, sliced in half.
- Tortilla Wraps: Garden Spinach Herb Mission Tortilla Wraps brand
- 4 small 7 oz cans albacore tuna water packed
- 1 ripe avocado
- 2 tablespoons greek yogurt
- 2 tablespoons Italian parsley chopped
- 1/2 cup green onions scallions, chopped
- 3 tablespoons capers chopped
- 4 tablespoons kalamata olives chopped
- 3 tablespoons basil diced
- 3 tablespoons sun-dried tomatoes in olive oil, chopped
- 2 tablespoons pepperoncinis chopped
- 2 tablespoons dill pickle relish
- 2 cups celery small dice
- 1 teaspoon celery salt - try homemade!
- 1 teaspoon fresh cracked pepper
Drain the water from the tuna, place in a large bowl and break up the tuna with a fork.
Remove the pit from the avocado and scoop the avocado halves on a plate. Add the greek yogurt, and press with a fork to combine and blend them together. This is your creamy "mayo"! Set aside.
Add all the ingredients into the bowl: parsley, green onions, capers, kalamata olives, basil, sun-dried tomatoes, pepperoncinis, dill pickle relish, celery, celery salt, pepper.
Toss until ingredients are well combined, then add the avocado/greek yogurt mixture and mix with a spatula. (You can add more avocado/yogurt to make it creamier if you prefer).
Scoop Italian Tuna Salad into half a bell pepper or spread on a tortilla wrap and roll/slice.
Garnish with fresh basil. Enjoy!
Ways to Serve: wrap in butter lettuce cups serve in bell pepper cups roll wraps in colored tortillas serve with celery sticks
Nutrition information is for tuna salad only.
Here is another fresh recipe you might enjoy, Light-Healthy Apple Broccoli Grape Salad:
And if you haven’t tried my Pink Grapefruit Green Detox Smoothies, you must!