This creamy tuna and bacon salad is so tasty, you’ll find it hard to believe it has less than 350 calories. Smoky bacon and salted tuna pair perfectly with crunchy vegetables and coleslaw, a great hearty lunch option.
- 40 grams Bacon
- 40 grams Cabbage
- 3 tablespoons Extra Light Mayonnaise, Divided
- ½ cans (5 oz. Size) Drained Brine Tuna
- 1 tbsp Dijon Mustard
- 30 grams Celery, finely diced
- 30 grams Pepper, finely diced
- 10 grams Spring onion, finely chopped
- 1 whole Egg
- lettuce leaves
Prepare a coleslaw for the base of the salad. Using light cooking spray, cook the bacon in a nonstick skillet – you want it nice and crispy. Mix the bacon with the cabbage and 1 tablespoon of mayonnaise.
Mix the tuna with 1 tablespoon of mayonnaise and the mustard. Combine celery, bell pepper and spring onion.
Boil the egg and place it in a bowl of cold water to cool. Once cool enough to handle, peel. With the back of a fork, slightly crush the egg and mix it with the tuna salad.
Wash the lettuce and place it at the bottom of a plate. Pile the bacon coleslaw mix on top, then top with the tuna slaw.