Tuna Salad in the Round

Tuna salad

Ingredients

  • 1/2 cup roasted peppers (jar variety is fine, but not in oil)

  • 1 6-ounce can white tuna packed in water, drained and flaked

  • 1/2 cup chopped red onion

  • 2 plum tomatoes, seeds removed, cut in strips

  • 1/2 avocado, sliced

  • 2 cups spring mix or shredded lettuce

  • 1 cup cherry or grape tomatoes

  • 1 carrot, peeled into strips

  • Optional: small ripe olives, pepperoncini (Italian peppers), or artichoke hearts, for garnish

Directions

Make a main-meal salad lunch or light dinner for two with a can of tuna and a ring mold, such as a 4-1/2-inch diameter mini-spring-form pan or an empty can with the top and bottom cut out (a 28-ounce can is about 4 inches in diameter).

Place the mini-spring-form pan (without the bottom) or other ring mold on a serving plate. Line with the roasted peppers and spread the tuna over it. The next layer is the chopped onion, then the tomato strips, pressing down lightly on each layer. Top with the avocado slices. Carefully remove the mold. Arrange spring mix or other shredded lettuce around the "cake" and decorate the plate with small tomatoes and carrot strips. Add optional garnishes, if desired.

Serves two

Each serving contains about 255 calories, 24 g protein, 10 g fat, 72 mg cholesterol, 19 g carbohydrates, 9 g fiber, and 258 mg sodium.

Connect with MLH

New Appointments
1.866.CALL.MLH

 Well Ahead Newsletter


Connect With MLH

Copyright 2014 Main Line Health

Printed from: www.mainlinehealth.org/stw/Page.asp?PageID=STW015928

The information provided in this Web site is for informational purposes only. It is not a substitute for medical advice. All medical information presented should be discussed with your healthcare professional. See additional Terms of Use at www.mainlinehealth.org/terms. For more information, call 1.866.CALL.MLH.