Tuna, Red Onion, and Parsley Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Save time by using vacuum-sealed pouches of tuna, which don't need to be drained. Ingredients:
1/3 cup light mayonnaise |
1 tablespoon fresh lemon juice |
1 teaspoon grated lemon peel |
2/3 cup finely chopped celery |
2/3 cup finely chopped red onion |
3 tablespoons chopped fresh italian parsley |
2 7.06-ounce pouches water-packed chunk light tuna |
20 belgian endive leaves (from about 2 heads) |
fresh italian parsley sprigs |
Directions:
1. Whisk first 3 ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
2. Spoon salad onto endive; place on platter. Garnish with parsley and serve.
3. Per serving: calories, 246; total fat, 10 g; saturated fat, 1 g; cholesterol, 48 mg; fiber, 9 g Nutritional analysis provided by Bon Appétit
|
|