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Looking for a new way to dress up your tuna salad routine? Try antioxidant-rich walnuts and fresh dill. Make it a meal: Serve over baby arugula and tomato slices with a slice of whole-grain bread. Source: EatingWell Magazine, March 1998

Ruth Cousineau
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Ingredients

Directions

  • Puree bread, broth, walnuts, yogurt, lemon juice, garlic and cayenne in a food processor. Transfer to a bowl and add tuna, carrot, celery and dill. Season with salt and pepper.

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Tips

Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition Facts

220 calories; 9.1 g total fat; 0.9 g saturated fat; 31 mg cholesterol; 536 mg sodium. 445 mg potassium; 15.1 g carbohydrates; 4 g fiber; 5 g sugar; 22 g protein; 5328 IU vitamin a iu; 10 mg vitamin c; 34 mcg folate; 79 mg calcium; 2 mg iron; 67 mg magnesium;

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