Stocked Up On Canned Tuna? Here's What To Do With That Stash.

The hype around tinned fish hasn't died down yet, and for good reason: It contains tons of protein and doesn't need to be refrigerated. That said, you may not know how to turn it into a whole meal. Problem, solved! Flake that tinned fish over a super-flavorful, meal-prepped slaw and you have yourself lunch. (This slaw works with canned salmon, canned tuna, and a ton of other protein options)

Following the Women’s Health 7-Day Healthy Eating Reset? You've probably already prepped your slaw and stashed it in the fridge for this moment. If you didn't, no stress; we're sharing the recipe again for you below.

This recipe is featured in the Women's Health 7-Day Healthy Eating Reset—a balanced, nourishing meal plan designed by dietitians and our test kitchen to level up your eating habits. Exclusively for WH+ members, this guide includes nutrient-forward recipes, plus tons of meal prepping tips and advice from RDs to help you hit your health goals.

Sign up for WH+ now to unlock the exclusive Women’s Health 7-Day Healthy Eating Reset, plus members-only workouts, fitness challenges and more. 

Yields: 8 servings

Total Time: 5 mins

Calories per Serving: 241

Ingredients

Vietnamese-Style Slaw With Tinned Tuna

• leftover Vietnamese-Style Slaw

• 2

  6-oz cans no-salt solid white tuna in water, drained and flaked into large pieces

• 1/2 c.

  roasted, unsalted cashews, chopped

• 1/4 c.

  mint leaves, chopped

• 1/4 c.

  cilantro, chopped

Vietnamese-Style Slaw

• 1/2 c.

  fresh lime juice

• 2 tbsp.

  fish sauce

• 2 tsp.

  sriracha

• 1 tsp.

  pure maple syrup

• 1 lb.

  baby bok choy (4 to 6 heads), trimmed, halved lengthwise, and thinly sliced

• 1

  small head red cabbage (about 1 1/2 lbs), cored and very thinly sliced

• 2

  large carrots (about 8 oz total), peeled and shaved into thin strands with julienne peeler

• 2

  Persian cucumbers, thinly sliced, divided

Directions

1. Take containers of meal-prepped Vietnamese-Style Slaw, dividing evenly, top with cashews, mint and cilantro leaves. Top with flaked tuna.

If you don't have meal-prepped Vietnamese-Style Slaw in your fridge:

1. In large bowl, whisk together lime juice, fish sauce, sriracha, and maple syrup. Add bok choy, cabbage, and carrots and toss to combine. Divide among 8 airtight containers; dividing evenly, top with cucumbers. Refrigerate half of the containers for a future lunch (mixture keeps in the fridge up to 3 days). To remaining slaw containers, proceed with recipe above.
   

Per serving: About 241 cal, 10 g fat (1.5 g sat), 30 mg chol, 459 mg sodium, 17 g carb, 3 g fiber, 6.5 g sugar (0.5 g added sugar), 24 g pro 

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