| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Latimes3 | 4 | servings | |
INGREDIENTS
| 12 | oz | Water-packed white meat tuna; drained |
| 1 | tb | Grated onion |
| 1 | c | Sliced celery |
| 1/4 | c | Low-fat mayonnaise |
| 1/4 | c | Plain nonfat yogurt |
| 1 | c | Frozen petite peas |
| Salt and pepper | ||
| 4 | sl | Nonfat Vienna bread abt 1" thick |
| (or other nonfat bread) | ||
| Baby romaine leaves | ||
| 1 | Carrot; shredded |
INSTRUCTIONS
Break up tuna in bowl with wooden spoon. Stir in onion and celery. Stir together mayonnaise and yogurt. Stir into tuna mixture. Stir in peas. Add salt and pepper to taste. Chill until ready to serve. Top 1 slice bread with romaine leaves. Spread tuna salad over top. Top with shredded carrot. Yields 4 servings. Each serving: 284 calories; 646 mg sodium; 16 mg cholesterol; 6 grams fat; 25 grams carbohydrates; 30 grams protein; 1.32 grams fiber Recipe Source: Los Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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