The Pioneer Woman Tasty Kitchen
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Tuna & Bacon Coleslaw Salad

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Level: Easy

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Description

This Creamy Tuna & Bacon Salad is so tasty, you’ll hardly believe it’s less than 350 calories. The smoky bacon and salty tuna blends perfectly with crunchy vegetables and coleslaw—an excellent and filling lunch option.

Ingredients

  • 40 grams Streaky Bacon
  • 40 grams Cabbage
  • 3 Tablespoons Extra Light Mayonnaise, Divided
  • ½ cans (5 Oz. Size) Tuna In Brine Drained
  • 1 Tablespoon Dijon Mustard
  • 30 grams Celery, Finely Diced
  • 30 grams Bell Pepper, Finely Diced
  • 10 grams Spring Onion, Finely Diced
  • 1 whole Egg
  • Lettuce Leaves

Preparation

Prepare a coleslaw for the base of the salad. Using some light cooking spray cook the bacon in a nonstick frying pan—you want it to be nice and crispy. Mix the bacon with the cabbage and 1 tablespoon of mayo.

Combine tuna with 1 tablespoon of mayo and the mustard. Mix in celery, pepper and spring onion.

Boil the egg and place in a bowl of cold water to cool. Once cool enough to handle, peel. Using the back of a fork, mash the egg a little and mix it into the tuna salad.

Wash the lettuce and place on the bottom of a plate. Pile over the bacon coleslaw mix then top with the tuna salad.

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