HEALTHY TUNA SALAD

THIS TUNA SALAD USES PLAIN, NONFAT YOGURT IN PLACE OF HALF THE MAYONNAISE TO CUT DOWN ON FAT.

3 (5oz) can tuna in water, drained
1 1/2 cups chopped, drained hamburger dill pickles (I used dill relish to save some chopping)
1/2 cup plain, nonfat yogurt
1/2 cup mayonnaise
1 Tbsp Dijon mustard
1 red pepper, chopped
1 1/2 cup chopped red onion
1 1/2 cup cored, chopped granny smith apple
salt and pepper to taste

I SERVED THIS WITH TOMATO SLICES AND WHOLE GRAIN CRACKERS BUT IT IS ALSO GOOD WITH LETTUCE AND TOMATO IN A WHOLE WHEAT PITA.

NUTRITION INFORMATION MADE WITH PITA POCKET: 302 CALORIES; 6 GM FAT (3 POLY); 21 MG CHOLESTEROL; SODIUM 656 MG; 46 GM CARBS; 18 GMS PROTEIN; 6.5 GM FIBER

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MEXICAN TUNA MELT ON CIABATTA – JUST IN TIME FOR LENT

mexican Tuna Melt 007 (570x428) (3)
3 (5oz) cans chunk light tuna drained
1 (15 oz) can pinto beans, drained and rinsed
1/2 c sunflower kernels
1/2 c finely chopped red onion
1 tsp lime juice
1 hot pepper finely chopped and seeded (I’ve used Anaheim and Poblano)
1/4 c mayonnaise (I mixed in a little plain yogurt to cut the fat)
1 c shredded pepper jack cheese

Fold together. Serve toasted on half a Ciabatta Roll or Whole Grain Roll with sliced tomato and a big salad!

GOOD FOR ASH WEDNESDAY AND ALL THE FRIDAYS IN LENT – FEEL LIKE YOU’RE EATING OUT AT A FANCY RESTAURANT!

SERVE WITH A BIG DILL PICKLE AND ENJOY!