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Tuna Salad
2 (6 oz.) cans solid white tuna, drained well
2 Tbsp. minced red bell pepper
2 to 3 Tbsp. minced red onion
1 clove garlic, minced
1 tsp. capers, drained and minced
1 Tbsp. minced fresh cilantro or basil leaves
1 tsp. extra virgin olive oil |
Juice of 1 lime
1/4 cup light mayonnaise
1 tsp. balsamic vinegar
1/4 tsp. tabasco or to taste
1/2 cup diced tomatoes
Salt and pepper to taste |
In a medium bowl, break up tuna into flakes. Add red bell
pepper, red onion, garlic, capers, and cilantro or basil leaves; mix together.
Blend in olive oil, lime juice, mayonnaise, balsamic vinegar, tabasco,
tomatoes, salt, and pepper. Refrigerate at least 1 hour to let flavors
blend.
When ready to use, remove from refrigerator. Spread either
on bread or stuff in a large tomato.
Makes 4 to 6 servings.
Per Serving - 9 fat grams, 93 calories, 3.6 WW points
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