Tomato, Tuna & Tarragon Salad

[StrawberrySun]

4 servings

Active Time: 30 minutes

Total Time: 30 minutes

NUTRITION PROFILE
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium | Gluten free |

INGREDIENTS
1/2 cup diced red onion
1/3 cup reduced-fat mayonnaise
1/4 teaspoon kosher salt
Freshly ground pepper to taste
2 6-ounce cans chunk light tuna in olive oil, drained (see Note)
2 stalks celery, thinly sliced (about 1 cup)
1/4 cup packed coarsely chopped fresh tarragon leaves
8 cups torn lettuce, or mixed greens
1 pound small ripe tomatoes, cut into wedges
1 lemon, cut into 8 wedges

PREPARATION
Place onion in a small bowl and cover with cold water. Refrigerate for 20 minutes. Drain.

Whisk mayonnaise, salt and pepper in a medium bowl. Add tuna, celery, tarragon and onion; stir to combine. Serve on top of the lettuce (or mixed greens) with tomato and lemon wedges.

TIPS & NOTES
Make Ahead Tip: Store in an airtight container in the refrigerator for up to 1 day.

Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

NUTRITION
Per serving: 255 calories; 10 g fat ( 2 g sat , 3 g mono ); 15 mg cholesterol; 14 g carbohydrates; 27 g protein; 3 g fiber; 668 mg sodium; 694 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (30% dv), Potassium (20% dv).

Carbohydrate Servings: 1

Exchanges: 3 vegetable, 3 lean meat

[mad_mervyn]

Easy!

Just the way I like it!