1 cup chopped celery and/or
chopped seeded cucumber
1/2 cup shredded carrot
2 TBLS sliced green
onion
1/3 cup fat-free mayonnaise
dressing
1 1/2 tsp snipped fresh
dill or 1/2 tsp dried dillweed
1/2 tsp finely shredded
lemon peel
1/8 tsp. garlic powder
1/8 tsp pepper
1 6 1/2-ounce
can low-sodium chunk light or white tuna ( water packed)
drained and broken into chunks
4 medium tomatoes, sliced
Fresh Dill ( optional)
In medium mixing bowl, combine
celery or cucumber, carrot, and green onion.
Add mayonnaise dressing,
dill, lemon peel, garlic powder and pepper.
Gently fold in tuna. Cover
and refrigerate for at least 1 hour or up to 4 hours.
To serve, place the sliced
tomatoes on each of the 4 salad plates.
Spoon the tuna mixture onto
tomato slices. If desired, garnish with fresh
dill. Makes 4 servings.
Nutrition Facts per serving:
109 calories, 1 g total
fat ( 0 g saturated fat) 15 mg cholesterol, 314 mg sodium,
13 g carbohydrate, 3 g fiber,
13 g protein
Exchanges: 1 1/2 Lean meat,
2 Vegetable
