Spring Tuna Salad

By á-25010

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.

Ingredients

• 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

Details

Servings 2

Preparation

Step 1

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.

Makes 2 servings.

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