Day 353: Tuna Salad Vegged Up ◄

It's a simple idea: if you want to eat more vegetables, start by adding chopped veggies to whatever you're already making. Soup. Stews. Rice. Even burgers. I call it "vegging up". Why? Well there's the eat-more-veggies reason. And the eat-more-veggies-than-meat reason. And the eat-more-fiber reason. And the feed-more-mouths reason. And the using-up-bits-of-leftover-vegetables reason. And the end-of-the-month-budget reason. And ... and ... and ... Me, all those apply. But mostly there's the it-just-tastes-good reason. KITCHEN NOTES ... Work toward a 1:1 ratio of vegetables and tuna/meat. While mayo is the typical binding in tuna salad, today I experimented with fat-free Italian dressing: VERY good. Good bread makes a difference. TUNA SALAD VEGGED UP Hands-on time: 10 minutes Time to table: 10 minutes Makes enough for 4 - 6 sandwiches Cooked tuna (I'm becoming partial to the vacuum-sealed bags ...) Carrot Celery Radish Onion ALANNA's TIPS
  • When you see this in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Yum! Abigail always wants veggies in her tuna. Her favorite combination is shredded carrot, celery, red bell pepper and cucumbers. It really is more like veggie salad with tuna. But she loves it.

    I like the thought of adding the onion and radish to Mom's sandwich though.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna