Making Healthy Tuna Salad

January 12 ounces of solid white tuna or 14-3 / 4 oz drained salmon, flaked and skin and bones removed

1/2 cup chopped celery (1 stem)

1/4 cup chopped green onions (2)

3 tablespoons chopped sweet pickles

1/3 cup mayonnaise or salad dressing

1 tablespoon lemon juice

2 teaspoons fresh dill chopped dill or 1/2 teaspoon

step by step
In a medium bowl mix tuna, celery, onion and sweet pickle. For dressing, in a small bowl, combine mayonnaise, lemon juice and dill. Add tuna mixture; mix well. Cover and refrigerate for 1 to 24 hours before serving. Serve as a sandwich filling or mixed vegetables. Makes 4 servings.
Adding olives can do more interesting tuna or salmon, as avocado slices, chopped hard-boiled egg. A tomato slice on top of the tuna salad followed by a slice of cheese makes a great sandwich with open face when the grill to melt the cheese slightly. You can also squeeze a fresh lemon over his salmon salad just before serving to decorate and add flavor, and use freshly ground pepper to complement the dish.

Per serving: cal. (Kcal) 255 Fat (g) 17 chol. (Mg) 49, sat. Fat (g) 3 carbs. (G) 4, monounsaturated fat (g) 1, Polyunsaturated fat (g) 9 fibers (g) 1, sugar (g) 1 favorable. (G) 20, lives. A (UI) 146, lives. C (mg) 4 Thiamine (mg) 0, Riboflavin (mg) 0 Niacin (mg) 5, pyridoxine (vitamin. B6) (mg) 0 Folic acid (g) 12, cobalamin (vitamin. B12) ( g) 1 sodium (mg) 521 potassium (mg) 266 calcium (mg) 20 iron (mg) 1 very lean meat () 3 fat () 3 percent daily values are based on a 2,000 calorie diet

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