Tuna and Pea Salad

    5 min

    Serve this on crispy iceberg lettuce leaves for a filling lunch with no carbs!

    30 people made this

    Serves: 6 

    • 3 tins tuna in spring water, drained
    • 350g peas, tinned or frozen and thawed
    • 4 tablespoons light mayonnaise, or as needed
    • 1 teaspoon garlic granules (optional)
    • 1 teaspoon freshly ground black pepper

    Prep:5min  ›  Ready in:5min 

    1. Place the tuna in a bowl with the peas, and lightly stir to break up the tuna. Add the mayonnaise, garlic granules and pepper. Stir well.

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    Average global rating:

    Reviews in English (25)


    Liked the idea, but canned peas? Tried it twice. Second time I used frozen peas and it tasted much better. Also, I used the olive oil mayo, not regular. As I said, good idea. Just monkey with it a bit to your own tastes.  -  26 Apr 2009  (Review from Allrecipes US | Canada)


    I did enjoy this, but, I would think a can of peas to one can of tuna would be too much. I used about 1/2 C of frozen peas instead. It's a great way to add a veggie in. If I had added a tsp of black pepper I would never have been able to eat this. I am not a black pepper fan. I did put a few shakes in, though. I was almost leary of adding a whole teaspoon of garlic powder, but, I did add it. I really like garlic/garlic powder and use it quite a bit. I didn't really taste it all that much while I ate it but there was a bad aftertaste. I'll only add 1/2 tsp next time. I will make this again. P.S. I just noticed this recipe is for 6 people!?!? LOL! I ate the whole thing!  -  05 Sep 2010  (Review from Allrecipes US | Canada)


    Use thawed frozen peas, canned peas are mushy. Also I like to add some chopped red onion.  -  13 Jul 2010  (Review from Allrecipes US | Canada)