• 3 cans (5 ounces each) tuna in water, drained
• 1 cup carrot, peeled and coarsely grated (about 2 medium carrots)
• 2 cups diced cucumber
• 1 1/2 cups peas, canned and drained or thawed from frozen
• 3/4 cup low-fat Italian salad dressing

1. Place drained tuna in a medium bowl. Use a fork to break apart chunks of tuna.

2. Add carrot, cucumber, peas and salad dressing. Mix well.

3. Serve immediately or make ahead, cover and refrigerate until ready to serve.

Refrigerate leftovers within 2 hours.