Low Calorie Low Fat Tuna Salad Food

LOW CALORIE LOW FAT TUNA SALAD

Steps:

• Mix all together in bowl.
• Cover.
• Chill for at least 1 hour.
• Eat with whole grain bread or Melba toast.

LOW FAT/CALORIE TUNA SALAD

Steps:

• toss together and chill.

LOW-FAT SUMMERTIME TUNA PASTA SALAD

Steps:

• Mix dressing, dill weed and pepper in large bowl.
• Add remaining ingredients; mix lightly.
• Refrigerate several hours or until chilled.

LOW FAT HIGH PROTEIN TUNA SALAD

Steps:

• Drain the tuna and put in a bowl, add the cottagecheese and mix (or mash) together with a fork until preffered consistency is reached.
• Dry the gherkin slices on some tissue and cut in smal cubes, add to tuna mixture together with the fresh peas or sugarsnaps (cut in small slices).
• Chop the almonds and the scallions (if prefered) and add to tuna too.
• OPTIONAL If you like to use the apple too, just chop it up and mix it in.
• Season to taste and add a squeeze of lime juice. Enjoy just like it is, or add some cherry tomatoes and cucmber and eat as lunch salad or on top of some bread.
• Also great to bring to putlucks, just increase amounts.

EASY LOW/FAT FREE TUNA SALAD OR DIP

Steps:

• Put 1/2 an onion in the food processor.
• Add about 2-3 tablespoons of mustard.
• Add relish to taste.
• Empty can of tuna
• Process for about 2 minutes or until completly combined.
• Sprinkle pepper and spread eat it with bread or use it as a dip.

CREAMY PASTA SALAD WITH TUNA AND VEGETABLES (LOW FAT)

Steps:

• Combine rotini, red pepper, cucumber, green onions and tuna in a large bowl and set aside.
• In a medium bowl whisk all dressing ingredients.
• Pour dressing over salad ingredients and stir well.
• Refrigerate, covered, at least 2 hours before serving.

HEALTHY SALAD NIçOISE

Steps:

• Bring a large pan of water to the boil. Add the potatoes and the eggs, and cook for 7 mins. Scoop the eggs out of the pan, tip in the green beans and cook for a further 4 mins. Drain the potatoes, beans and eggs in a colander under cold running water until cool. Leave to dry.
• Peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls. Scatter over the beans, potatoes, tomatoes and egg quarters. Pat the anchovies with kitchen paper to absorb the excess oil and place on top.
• Flake the tuna into chunks and scatter over the salad. Mix the mayonnaise and 1 tbsp cold water in a bowl until smooth. Drizzle over the salad and serve.