Spring Tuna Salad
If your ideal tuna salad calls for mashing the fish with enough mayonnaise to taste like tuna but spread like mayo, then skip this recipe. But if you are a tuna-lover and are seeking a salad with spring flair, one that includes crunch, color and a flavorful surprise, then this recipe is for you.
serving size: 1/2 recipe.
Amount Per serving: 220 calories, 10 g total fat (1 g saturated fat), 12 g carbohydrate,
22 g protein 3 g dietary fiber, 55 mg sodium
- 1 (6-ounce) can water-packed albacore tuna
- 3/4 cup Honey crisp, Gala or Fuji apple, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup scallions, green and white parts, finely chopped
- 2 tablespoons fresh lemon juice
- Salt, to taste
- Ground black pepper
- 1 tablespoon canola oil
- 1/3 cup fresh dill, chopped
- 2 teaspoons lemon zest, grated
- 4 butter or Boston lettuce leaves
- 4 slices European cucumber
- 2 cups watercress sprigs, lightly packed
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.
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