Tuna Salad

I use 1 package of tuna (70kcal), 1 tbsp light mayo, 1 tbsp of nonfat plain greek yogurt, a little relish, a little mustard, some hot sauce, and salt and pepper. That, with two slices of bread and a big salad is 400 kcal.

Tuna Salad
http://soupspiceeverythingnice.blogspot.com/2013/12/tuna-salad.html
Serves 4

Ingredients

12 oz can of chunk light or white tuna in water, drained and flaked
2 eggs, hard boiled and diced
2 green onions, sliced
1 rib of celery, chopped fine
1 heaping tsp dill pickle relish
1 heaping tsp sweet pickle relish
1/2 tsp Dijon mustard
2 Tbsp light mayonnaise
Jane’s crazy mixed up salt, black pepper and red pepper flakes to taste

Directions

Place eggs in a small pot cover with cold water. Bring to boil over high heat. When rapidly boiling turn off heat but leave pot on the burner. Set timer for 12 minutes. Meanwhile place other ingredients except seasoning in a mixing bowl.

When 10 minutes has passed, rinse eggs with cold water. Add ice cubes to pot and fill with cold water to cover. Let rest 5 minutes, then drain and they should peel very easily. Dice or smash eggs with the tines of a fork. Add to mixing bowl.

Mix well and season with salt and peppers to taste. Refrigerate at least 30 minutes to blend flavors. Serve on bread for sandwiches, with crackers or stuffed in a ripe tomato.


Tuna Salad Puttanesca Style
http://soupspiceeverythingnice.blogspot.com/2013/03/tuna-salad-puttanesca-style.html
Serves 3 – 4

Ingredients

12 oz can light tuna in water, drained and flaked
1 small shallot, finely chopped
1 roma tomato, chopped
2 tsp capers
1 Tbsp kalamata olives, sliced
1 handful flat leaf parsley, chopped
1 Tbsp olive oil, or to taste
1 tsp white balsamic vinegar
1/4 tsp Mrs. Dash Garlic and Herb Seasoning
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
1/8 tsp red pepper flakes, or to taste

Optional garnish for serving:
3 – 4 roma tomatoes

Directions

In a medium bowl combine all ingredients stir mixing well until all ingredients are well distributed. Taste for seasoning, adjust if necessary. Cover and place in the refrigerator to chill. (It is delicious just mixed but if you chill it a while the flavors will blend a little more.)

For serving: Remove the tops from the roma tomatoes, turn cut side down and cut into quarters leaving the bottom 1/4” still attached. It should open up like a flower. Fill the center of each tomato with tuna salad.