Spring Tuna Salad - 12g Carbs, 3g Fiber
By Dana Jacobi
Servings: 2
1 (6 oz can) water-packed albacore tuna
3/4 cup finely chopped Honeycrisp, Gala or Fuji apple
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped scallions, green and white parts
2 Tbsp fresh lemon juice
Salt to taste
Ground black pepper
1 Tbsp canola oil
1/3 cup chopped fresh dill
2 tsp grated lemon zest
4 butter or Boston lettuce leaves
4 slices European cucumber
2 lightly packed cups watercress sprigs
In mixing bowl, finely flake tuna with fork. Mix in apple,
green pepper and scallions. Add lemon juice, salt and pepper
to taste, and toss to combine. Mix in canola oil. The salad
may be covered and refrigerated for up to 4 hours.
When ready to serve, mix in the dill and lemon zest. Line
2 salad plates each with 2 lettuce leaves and add 2 cucumber
slices. Mound one-half of the tuna salad on each plate.
Surround with the watercress sprigs, and serve.
Servings: 2
Nutrition per Serving:
220 Calories, 10g Total Fat, 1g Saturated Fat,
12g Carbs, 3g Dietary Fiber, 22g Protein, 55mg Sodium
