Tuna Salad



Tuna Salad
Serves: 2
Prep time: 
Total time: 
  • 2 pouches (3 ounces each) tuna fish in water
  • 4 chopped water chestnuts
  • 1 small (2½-inch diameter) Granny Smith apple, cored and finely chopped
  • 3 tablespoons light mayonnaise
  • ¾ teaspoon ground curry powder
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped parsley
  • 2 cups shredded bibb lettuce
  • 2 tablespoons slivered almonds
  • 14 red seedless organic grapes
  • 2 slices rye bread, toasted (optional; rye bread is not factored into nutrition data)
  1. In a small mixing bowl, combine tuna, water chestnuts, apple, mayonnaise, curry powder, black pepper, and parsley. Arrange a layer of 1 cup of shredded lettuce on each of two salad plates. Spoon half the mixture on top of lettuce for each plate. Sprinkle each tuna salad with 1 tablespoon almonds, and place 7 grapes around salad. If using the optional rye toast, cut each slice diagonally into triangles, and serve two toast triangles alongside each salad.
Nutrition Information
Calories: 279 Fat: 7 Carbohydrates: 31 Sodium: 385 Fiber: 7 Protein: 23

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