Tuna is a great source of lean protein, inexpensive, and easy to prepare. This recipe for tuna salad is not your everyday tuna salad. The addition of mandarin oranges, mushrooms, and artichoke hearts gives it a fun, bright flavor.
Brought to you by Holly Clegg and Eating Well Through Cancer.
2 (6-ounce) cans solid white tuna, packed in water, drained
1 (11-ounce) can mandarin oranges drained
1/4 pound fresh mushrooms, sliced
1 (14-ounce) can artichoke hearts, drained and halved
1 cup sliced water chestnuts, drained
1/4 cup light mayonnaise
1/4 cup nonfat plain yogurt
1 tablespoon lemon juice
1 teaspoon sugar
1 bunch green onions, thinly sliced
In large bowl, carefully combine tuna, oranges, mushrooms, artichoke hearts, and water chestnuts.
In small bowl, mix mayonnaise, yogurt, lemon juice, sugar, and green onions together and fold into tuna mixture. Serve immediately or refrigerate.
Makes 8 servings.
Per serving: 108 calories, 2 g fat, 11 g carbohydrates, 12 g protein, 3 g dietary fiber, and 324 mg sodium.