It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. Billie Moss, Walnut Creek, California.
1/2 can Light water packed tuna, drained and flaked
1/4 cup Chopped Celery
0.06 cup Chopped Sweet Onion
0.08 cup Reduced fat mayonnaise
1/2 tablespoon Minced Fresh Parsley
1/4 tablespoon Lemon juice
1/4 teaspoon Minced fresh tarragon or 1/4 dried tarragon
0.13 teaspoon Dijon mustard
0.06 teaspoon White Pepper
As required Lettuce leaves, optional
Nutrition value
18
calories per serving
< 1 g Fat1 g Protein3 g Carbs2 g FiberOther
Current Totals
Fat
< 1g
Protein
1g
Carbs
3g
Fiber
2g
MacroNutrients
Carbs
3g
Protein
1g
Fiber
2g
Fats
Fat
< 1g
Vitamins & Minerals
Calcium
51mg
Iron
2mg
Vitamin A
442mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
31mcg
Vitamin B12
0mcg
Vitamin C
19mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
20mg
Manganese
< 1mg
Phosphorus
29mg
Selenium
3mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment