Tuesday, January 3, 2012

Opinions Needed

Have you ever made tuna salad and regretted the calories afterwards?  Our dear friends at the Charlotte Observer shared a post from Jill Wendholt Silva of the McClatchy Newspapers.  If you try it, comment.  I won't have time for a couple weeks to mess around in the kitchen. 


Garden-Fresh Tuna Toss

1/4 teaspoon salt
1 clove garlic, minced
1/4 cup fresh lemon juice
1/4 teaspoon Dijon mustard
1/4 teaspoon coarse ground pepper
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped romaine leaves
1 cup peeled, quartered and sliced cucumber (about 1/2 large cucumber)
1/4 cup diced red or green bell pepper
1/4 cup diced red onion
1 tomato, cut into 1-inch pieces
2 (5-ounce) cans solid white albacore tuna packed in water, drained
4 whole-wheat bagel thin sandwich breads

COMBINE salt, garlic, lemon juice, mustard, pepper and olive oil in a small bowl. Whisk until smooth; set aside.
PLACE romaine leaves, cucumbers, bell pepper, red onion, tomato and tuna in large bowl. Drizzle with dressing and toss gently.
TOAST the bagel thin sandwich bread on bagel setting of toaster. Divide tuna between sandwiches.

Yield: 4 servings.

PER SERVING (1CUP): 236 calories; 19g carbohydrate; 22g protein; 8g fat (30% calories from fat, 1g saturated); 21mg cholesterol; 345mg sodium; 3g dietary fiber.

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