Tuna Fish Salad

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

I’m always looking for a quick, protein-packed lunch when I’m on the run. Skip your office or school cafeteria food and stuff this healthy salad in a whole wheat pita and add sprouts.

Serves 2

Ingredients

1 6-ounce can light tuna packed in water, drained
1/4 cup of non-fat plain yogurt
1/4 cup light mayonnaise
1 stalk of celery, peeled and diced finely
2 green onions, minced
1 hard boiled egg white only, chopped
2 tablespoons fresh dill
1 teaspoon sweet paprika
2 drops hot sauce (optional)
1/2 teaspoon salt

Directions

In a large bowl, mix all ingredients. Chill and serve on rye or pumpernickel.

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Make It A Meal

Serve with Zucchini Cakes or Sauteed Spinach.

Wine Pairing

Pinot Grigio, Sauvignon Blanc