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Cook Time:25 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:25 minsTotal Time:25 minsServings:4Yield:4 servings
Cook Time:25 mins
Cook Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsDressing¼cupnonfat plain Greek yogurt¼cuplow-fat mayonnaise1tablespoonwhole-grain mustard1teaspoonlemon juice1teaspoonchopped fresh dill or 1/4 teaspoon dried¼teaspoonkosher saltGround pepper to tasteSalad2 5-ounce cans chunk light tuna packed in olive oil, drained (see Tip)1small carrot, diced small2 stalks celery, diced small¼cupcoarsely chopped celery leaves or parsley¼cupshredded radishes¼cupdiced yellow bell pepper2tablespoonsminced red onion1scallion, thinly sliced8large Bibb lettuce leaves
Cook Mode(Keep screen awake)
Ingredients
Dressing
¼cupnonfat plain Greek yogurt
¼cuplow-fat mayonnaise
1tablespoonwhole-grain mustard
1teaspoonlemon juice
1teaspoonchopped fresh dill or 1/4 teaspoon dried
¼teaspoonkosher salt
Ground pepper to taste
Salad
2 5-ounce cans chunk light tuna packed in olive oil, drained (see Tip)
1small carrot, diced small
2 stalks celery, diced small
¼cupcoarsely chopped celery leaves or parsley
¼cupshredded radishes
¼cupdiced yellow bell pepper
2tablespoonsminced red onion
1scallion, thinly sliced
8large Bibb lettuce leaves
DirectionsTo prepare dressing: Whisk yogurt, mayonnaise, mustard, lemon juice, dill, salt and pepper in a medium bowl.To prepare salad: Place tuna in the bowl and break up with a fork into bite-size chunks. Add carrot, celery, celery leaves (or parsley), radishes, bell pepper, onion and scallion. Stir gently to combine.To serve, stack 2 lettuce leaves on top of one another. Divide the salad among the lettuce leaves.TipsFor sustainable chunk light tuna, look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council. The certification means the tuna was troll- or pole-and-line caught, methods that are sustainable for the fish and the environment. We call for chunk light tuna because it’s significantly lower in mercury than albacore (“solid white” tuna)–a better choice for health, especially for pregnant women, nursing mothers and children. According to the FDA and EPA, these at-risk groups should limit their consumption of lower-mercury tuna to 12 ounces a week.
Directions
To prepare dressing: Whisk yogurt, mayonnaise, mustard, lemon juice, dill, salt and pepper in a medium bowl.To prepare salad: Place tuna in the bowl and break up with a fork into bite-size chunks. Add carrot, celery, celery leaves (or parsley), radishes, bell pepper, onion and scallion. Stir gently to combine.To serve, stack 2 lettuce leaves on top of one another. Divide the salad among the lettuce leaves.TipsFor sustainable chunk light tuna, look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council. The certification means the tuna was troll- or pole-and-line caught, methods that are sustainable for the fish and the environment. We call for chunk light tuna because it’s significantly lower in mercury than albacore (“solid white” tuna)–a better choice for health, especially for pregnant women, nursing mothers and children. According to the FDA and EPA, these at-risk groups should limit their consumption of lower-mercury tuna to 12 ounces a week.
To prepare dressing: Whisk yogurt, mayonnaise, mustard, lemon juice, dill, salt and pepper in a medium bowl.
To prepare salad: Place tuna in the bowl and break up with a fork into bite-size chunks. Add carrot, celery, celery leaves (or parsley), radishes, bell pepper, onion and scallion. Stir gently to combine.
To serve, stack 2 lettuce leaves on top of one another. Divide the salad among the lettuce leaves.
Tips
For sustainable chunk light tuna, look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council. The certification means the tuna was troll- or pole-and-line caught, methods that are sustainable for the fish and the environment. We call for chunk light tuna because it’s significantly lower in mercury than albacore (“solid white” tuna)–a better choice for health, especially for pregnant women, nursing mothers and children. According to the FDA and EPA, these at-risk groups should limit their consumption of lower-mercury tuna to 12 ounces a week.
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Nutrition Facts(per serving)155Calories7gFat8gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
