Dean Delucas Tuna Sandwich With Carrots Red Onion And Parsley Food

TUNA, RED ONION, AND PARSLEY SALAD

Tuna, Red Onion, and Parsley Salad image

This is my take on a salad featured in Bon Appetit. While I use a combination of fat-free mayonnaise and sour cream to make this consistent with the WW Core program, you should feel free to simply use 1/4 cup of your mayonnaise of choice. Please note cooking time is chilling time.

Provided by justcallmetoni

Categories Lunch/Snacks

Time 38m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons fat-free mayonnaise
1 tablespoon nonfat sour cream
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2/3 cup celery, finely chopped
2/3 cup red onion, finely chopped
3 tablespoons fresh parsley, chopped (Italian is best but either is fine)
1 (6 ounce) can light chunk tuna in water
fresh parsley sprig, for garnish (optional)

Steps:

Using a fork first four ingredients in medium bowl to blend.
Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper.
Cover and refrigerate; chill for a minimum of 30 minutes to let the flavors blend. Can be prepared up to 6 hours ahead.

Nutrition Facts : Calories 76.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 14.3, Sodium 253.1, Carbohydrate 5.6, Fiber 1.1, Sugar 2.7, Protein 11.6

TUNA, RED ONION, AND PARSLEY SALAD

Tuna, Red Onion, and Parsley Salad image

Categories Salad Onion No-Cook Low Fat Quick & Easy Mayonnaise Tuna Celery Summer Endive Parsley Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1/3 cup light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2/3 cup finely chopped celery
2/3 cup finely chopped red onion
3 tablespoons chopped fresh Italian parsley
2 7.06-ounce pouches water-packed chunk light tuna
20 Belgian endive leaves (from about 2 heads)
Fresh Italian parsley sprigs

Steps:

Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Spoon salad onto endive; place on platter. Garnish with parsley and serve.

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