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Site Index | Home | Weekly Recipe | Online Cookbook | Cooking With Less Fat | Adapting Recipes |
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"Selected" Previous Weeks Recipes
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| Recipes | |||||
| September Fish | |||||
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3/4 cup Fat-Free or Light Mayonnaise. 1 tablespoon of yellow mustard 1/8 teaspoon of black pepper 1/4 teaspoon of garlic salt 1/2 cup of celery washed and dried chopped really fine 1/4 teaspoon of celery salt 1/3 cup of onion chopped really fine 3 cans of Star Kist tuna packed in water each 6-ounces, drain off the water. I use a mesh sieve. 1 hard-boiled egg with yolk, + 2 egg whites from hard boiled eggs, diced -- save a tbsp. or so for garnishing the tuna. You could add sweet pickle relish if you'd like to sweeten it. I do use it from time to time. You can omit the hard-boiled eggs, to save on cholesterol. So there you have it. The tuna is good on a bed of lettuce, add some tomato and wahhhhhhhhh laaaaaaaaaaa! A light, lower fat "Tuna Delight Salad" -- Very flavorful. Recipe Note from the Senior Editor: I had "September Fish" at Lowfat Weekly’s Recipe Review Board members home in April. This is a very Flavorful Tuna Salad. Kim says if you let it sit a day or two it gathers even more flavor. Serve it for a light supper on a croissant. I like mine on 12-grain bread, toasted!Serves about 7-8 Recipe Contributor: Kim Vorodi, Recipe Review Board Member, "Sweetness" |
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