Saturday, 26 December 2009

Veggie-Loaded Tangy Tuna "Scoopable" Salad (153kcals)

Makes 2 Servings

Per Serving (3/4 cup)
153 calories

2.5g fat
730mg sodium
14g carbs
2g fiber
7g sugars
18g protein

One 6-Ounce can tuna packed in water, drained and flaked
1/2 cup finely chopped sweet bell pepper (red, orange, yellow, or any combination)
1/4 cup finely chopped carrots
1/3 cup fat-free mayonnaise
2 teaspoons honey mustard
1 teaspoon sweet relish
A dash of salt and black pepper, plus extra to taste


1. In a medium bowl, combine mayo, honey mustard, relish, salt and papper. Mix well, then stir in tuna.

2. Fold in all the veggies. Season to taste with more salt and pepper if needed. Serve

(This recipe is taken from the book Hungry Girl: 200 under 200)

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