Lately I’ve been going for tuna fish to be a staple lunch or
even dinner for myself. With it being
summer, tuna salad is one of the dishes I find myself enjoying more than
normal. My tuna salad I used to make was 5 points plus values, but I had been
looking to cut back on the points to make a tasty tuna salad for half the
points. I was fiddling with the recipe
and came up with a concoction that I totally love and find to be very appealing
on the palette. It’s great on top of a
bed of salad, while it’s also great on bread or pita as a yummy sandwich (with
some added tomato and lettuce to bring it home).
3 Points Plus Values.
Serves 1.
- 1 can tuna (weighed out 3 oz), drained, shredded
- Onion, diced (adjust to your liking)
- Pickle, diced
- Salt, to taste
- Pepper, to taste
- 1 tbsp light mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp crushed hot peppers
Mix all ingredients in a bowl until well combined. Adjust
salt and pepper to taste. Serve on salad
or on bread (adjust points plus values to reflect bread choice.
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