DR. NATASHA TURNER ND'S BLOG

Curried Tuna-Salba Salad

Posted March 20, 2012

1 can (4 ounces) light tuna, in water (about ½ cup drained)
1 tablespoon low-fat mayonnaise (canola oil based)
¼ teaspoon curry powder
½ tomato, chopped
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup peeled and chopped cucumber
¼ cup chopped onion
1 dill pickle, chopped
1–2 tablespoons balsamic and olive oil dressing
1 tablespoon Salba

Place the tuna in a small bowl and flake it with a fork. Add the mayonnaise and curry powder to the tuna, combine them well, and then set aside. In a medium-sized bowl, combine the tomatoes, cucumber, green and red peppers, onion and pickle. Toss with the balsamic vinegar and olive oil dressing. Serve on a plate with a scoop of the tuna mixture on top, sprinkle with the Salba and enjoy!

Nutrition Information:
Calories 336 | Carbohydrates 29 g | Protein 29 g | Fat 11.5g | Fibre 8 g

Filed under: Featured Recipes

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