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Wednesday, January 21, 2015



I love a tuna salad with crunch and some pretty bits of red and green mixed in it.  I use finely chopped green pepper or celery for the green and chopped ripe, plum tomato and/or red onions for the bright red/purple colors.  Sometimes when you don't have time to cook, this simple salad will make sure you stay satisfied and happy on your WOL.

2 cans chunk light tuna, (170 g)
  in water, drained well
1/cup chopped green pepper (60 mL)
1/cup chopped red onion (60 mL)
1 small plum tomato, chopped finely,
1/cup mayonnaise (60 mL)
1/cup sour cream (60 mL)
1/tsp black pepper (1 mL)
2 large Romaine lettuce leaves

In medium bowl place tuna, finely chopped green pepper, red onion (if using) and tomato.  In small bowl combine mayonnaise, sour cream and black pepper.  Add to tuna and vegetables.  Mix thoroughly.  Place on washed Romaine lettuce leaves and serve.

Yield:  2 servings
1 serving
415.8 calories
37.1 g protein
26.8 g fat
0.6 g fiber
4.1 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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