Recipe By: Brenda J. Ponichtera, R.D.
Make this for: Lunch
This Recipe Makes: 4 Serving(s)
Try this for a different tuna salad. The taste of curry and the crunch of water chestnuts make this especially good. Recipe courtesy of Quick Healthy Recipes and Ideas, 3rd Edition, Brenda J. Ponichtera, RD, Published by Small Steps Press, a division of the American Diabetes Association.
What you’ll need
1 tsp. dried or 1 tablespoon fresh minced onion1 tbsp. lemon juice2 can (6 ounces each) water pack tuna, drained1 can (8 ounces) sliced water chestnuts, drained1/4 cup light mayonnaise2 tsp. lite soy sauce1 tsp. curry powder1 pkg. lettuce leaves
Mix onion with lemon juice and let set for 5 minutes.
Combine tuna and water chestnuts in a small bowl.
Make dressing by mixing mayonnaise, onion, lemon juice, soy sauce, and curry. Combine dressing with tuna and water chestnuts. Serve on a bed of lettuce.
VARIATION: Toasted Tuna Sandwich- Spread 1/2 cup of tuna salad on half of a toasted whole-grain English muffin. Heat under broiler until hot.
Non-Starchy Vegetables: 1Meat/Meat Substitutes: Lean: 3