Yield: 4 servings; 4 points per serving
1 hard boiled egg, chopped fine
6 oz canned chunk white tuna in water
6 oz canned crabmeat
3 Tbsp reduced-calorie mayonnaise
1 tsp sour cream
1 tsp Dijon or yellow mustard
1/4 tsp dried dill
1 Tbsp pickle relish
1/4 cup onion,nminced
fresh ground black pepper
In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and mustard. Stir in chopped egg, dill weed, pepper, dill and sweet relish and chopped onion. Mix thoroughly.
Yield: 2 (1 cup) servings; 3 points per serving
6 ounces tuna in water, canned -- drained and flaked
1 small green bell pepper -- minced
2 scallions -- minced
1/4 cup green salsa (salsa verde)
6 olives, small -- chopped (pimento-stuffed)
2 Tablespoons nonfat mayonnaise
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
salt and pepper -- to taste
In a bowl, combine all ingredients except salt & pepper and stir well. Season with salt & pepper, if desired.
Yield: 4 servings; 6 points per serving
4 ounces farfalle pasta
8 ounce tuna steak
1/8 teaspoon salt
1 1/2 cups cucumber – peeled and sliced
3 ounces crumbled feta cheese with peppercorns
1/4 cup red onion, coarsely chopped
1/4 teaspoon black pepper
12 cherry tomatoes, quartered
1/4 cup freshly squeezed lemon juice
2 teaspoons extra virgin olive oil
Cook pasta according to package directions. Drain and rinse under cold water.
Grill tuna using an outdoor grill or a grill pan, approximately 4 minutes on each side. Let cool, then cut into 1-inch chunks.
Add tuna, cucumber, feta, salt, pepper, and tomatoes to pasta. Stir to combine.
In a small bowl, combine lemon juice, olive oil, and sprinkling of salt and pepper, stirring with a whisk. Drizzle over salad and toss to coat.