I thought that posting a healthy, nutritious, & low-fat recipe once a month would be a fun addition to this site. I’m working on a recipe book for young people, so all of the recipes will be my own creations, and most will be vegetarian. However, this month will be one of my few non-vegetarian recipes.
Low-Fat Tuna Salad
This tuna salad is more moist than its original mayo version, but it still lives up to my high standards (I’ve been obsessed with great tuna salad since I was a kid). If this low-fat version isn’t rich enough for your taste, add 1-2 tbs of olive oil and an extra dash of salt – this will increase the fat content but the dish will still be low in cholesterol and unhealthy fats.
Makes 8 Servings
Ingredients
Tuna, Canned in Water, 4 can
Low-fat or fat-free plain Yogurt 3/4 cup
Pickle Relish, 3/4 cup
Grey Poupon Dijon Mustard, 4 tbs
Carrots, raw, 2 large
Celery, raw, 2 stalks
Onions, raw, 1 medium
Salt & pepper to taste
Directions
Drain tuna well. Dice carrots, celery and onions. Combine all ingredients and mix well. Salt & pepper to taste.
Servings Per Recipe: 8 Amount Per Serving:
Calories: 155.8
Total Fat: 1.2 g
Cholesterol: 26.1 mg
Sodium: 569.0 mg
Total Carbs: 12.6 g
Dietary Fiber: 1.0 g
Protein: 22.7 g
