Drain tuna. Combine tuna, celery, mayonnaise, chopped parsley, green onion and pepper. Cut tops off tomatoes and scoop out seeds. Turn upside down to drain. Fill with tuna salad.
Serve chilled on parsley lined plate.
Makes 36 appetizers.
Contains 21 calories per appetizer.
Put drained tuna into bowl and shred with fork tines.
Add the no-fat Miracle Whip salad dressing.
Pour Equal sweetener onto the Miracle Whip and stir well. Salt and pepper to taste.
Great on toasted bread!
Serves 8.
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
Combine onions, parsley, salt, pepper, dill and salad dressing.
Pour over carrots.
Cover and refrigerate overnight.
Mix all ingredients, except tomatoes, in bowl.
Make a tomato bowl by cutting through the tomato 3 times to the bottom core. Spread open the tomato; spoon in tuna salad.
Serves 2.
Serve with unsalted crackers.
Drain your tuna and mix all of the tuna salad ingredients together.
Drain juice from pineapple into saucepan. Sprinkle gelatin into saucepan. Wait 1 minute until it is soft, then gently heat until gelatin melts.
Remove from heat and stir in crushed pineapple, thawed orange juice and low calorie sweetener.
Store in clean, covered jar in refrigerator.
Mix tuna salad ingredients together well. Cover and refrigerate till needed (or can use right away).
When ready to serve, plate up with the additional items for a nice healthy meal.
clean and wash the celery and cut it into desired length.
stuff with prepared tuna salad.
chill in fridge or enjoy right away.
Cook macaroni.
Rinse thoroughly.
Toss lightly with lite Italian dressing in a mixing bowl.
Add onion.
Refrigerate 3 to 4 hours to marinade.
Cover tightly.
Add celery and cucumber.
Add dill weed.
Add peas (rinse peas to separate).
Toss with macaroni mixture and return to refrigerator, covered for several
hours. Then add tuna, olives, mayo (if desired).
Italian will do nicely alone.
Serve with tomato wedges on lettuce.
pring onions.
For the tuna salad, mix 2 tbsp mayonnaise and
Flake the tuna with a fork; add mayo, (yoghurt if using lighter version), lemon juice. Mix well. Add salt and pepper to taste.
Fold in mushrooms and peas; if you add the peas frozen they will thaw quite quickly.
If using toast bread - toast bread and add a generous scoop of tuna salad on top; garnish with tomatoes and fresh herbs.
If using baquette - add tuna salad to plate and garnish with tomates and fresh herbs, serving bread on the side.
Mix all together in bowl.
Cover.
Chill for at least 1 hour.
Eat with whole grain bread or Melba toast.
Combine first 5 ingredients for dressing.
Combine tuna and cucumbers.
Just before serving, toss tuna and dressing.
Serves 6.
Combine the first 5 ingredients for dressing.
Combine tuna and cucumber.
Just before serving, toss tuna with dressing. Serves 6.
Each serving equals 2 meat exchanges and 1 fat exchange.
Mix first 8 ingredients in a small bowl.
Separate into 4 equal portions.
Spray a pan with Crisco and heat on high for a minute.
Heat first tortilla about 2 minutes per side (just until browned).
Remove from pan with tongs or fork.
Put 1/4 of the chicken salad mixture on the lower half of the tortilla and fold in the sides. Continue rolling in taco fashion and secure with a toothpick.
Cut in half on the diagonal and enjoy.
Combine first 4 ingredients in a bowl; stir well.
Add carrot and next 4 ingredients; toss gently.
Line each pita with 1/2 cup lettuce; fill each with 1/2 cup tuna salad.
Serves 4.
Contains 194 calories; 6.2 grams fat.
Over low heat, cook celery and onion in 2 tablespoons water. Cover skillet to steam cook, keeping heat very low.
When soft and tender, remove from heat and add rice, water and seasonings. Bring to boil; turn heat to low.
Cover and cook slowly until rice is tender and liquid is absorbed (about 20 minutes).
Fold in tuna and remove from heat.
Cover and let stand several minutes before serving.
Makes 4 servings.
in a large bowl stir together all dressing ingredients.
stir in all salad ingredients except lettuce and oranges.
on platter or individual salad plates place lettuce.
spoon tuna salad on lettuce; arrange orange slices around tuna salad.
serve.
Drain tuna well.
Mix all remaining ingredients and chill. Low-fat tuna is good with crackers or on a sandwich.