Crunchy Tuna Salad - cooking recipe

Ingredients

1 (6 1/2 oz.) can white tuna packed in water, drained and flaked
1 (8 oz.) can water chestnuts, drained and chopped
1 c. chopped celery
1/2 c. shredded carrots
1/4 c. sliced green onions
1/4 c. lo-cal mayonnaise
1 Tbsp. Dijon mustard
1 tsp. soy sauce
1/4 tsp. pepper

Preparation

In large bowl, combine all ingredients.
Cover and chill. Line two plates with lettuce.
Spoon half of tuna salad onto each plate.
(May use low-fat yogurt in place of mayonnaise.)
Yield: 2 servings.