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Reed Alexander's Kewl Tuna Salad Flatbread

A serving of tuna and a bed of green and red veggies line this new flatbread salad.


  1. Place tuna in refrigerator one day prior to use.
  2. Drain and flake tuna.
  3. Chop fresh dill and chives.
  4. Combine tuna, olive oil, lemon juice, dill and chives. Mix lightly until well blended. Sprinkle white pepper to taste.
  5. Cool tuna to below 41 degrees or lower within 4 hours.

Additional Serving Suggestions

  • Place flatbread in a 30 oz bowl.
  • Add 1/2 cup of salad mix and 1/4 cup sliced cucumbers.
  • Place #12 scoop of Kewl Tuna Salad on top of salad.
  • Top with 1/2 cup of grape tomatoes.


1 salad = 2 M/MA, 2 grain/bread, 1/2 cup red/orange vegetable serving, and 1/2 cup other vegetable serving


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Makes 100 servings


  • 100 whole-grain flatbreads (28 g)
  • 8 lbs salad mix
  • 12 cucumbers, sliced
  • 25 pints grape tomatoes, washed thoroughly
  • 100 servings Kewl Tuna Salad


Kewl Tuna Salad

  • 4 cans tuna, packed in water (66.5 oz can), drained
  • 2 cups olive oil
  • 12 lemons, juiced
  • 2 cups fresh dill weed, washed thoroughly and chopped
  • 2 cups chives, washed thoroughly and chopped
  • 2 teaspoons white pepper