Home on the Range Tuna Salad
Yield
4 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
tuna fish
water-packed, drained, flaked |
* |
1 | cup |
cottage cheese (low-fat 1%)
|
|
2 | large |
eggs
hard-boiled, peeled, chopped |
|
¼ | cup |
celery
chopped |
|
¼ | cup |
scallions, spring or green onions
chopped |
|
2 | tablespoons |
parsley leaves
chopped |
|
1 | teaspoon |
lemon pepper
|
* |
¼ | teaspoon |
salt
|
|
¼ | cup |
mayonnaise, light
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
tuna fish
water-packed, drained, flaked |
* |
237 | ml |
cottage cheese (low-fat 1%)
|
|
2 | large |
eggs
hard-boiled, peeled, chopped |
|
59 | ml |
celery
chopped |
|
59 | ml |
scallions, spring or green onions
chopped |
|
3E+1 | ml |
parsley leaves
chopped |
|
5 | ml |
lemon pepper
|
* |
1.3 | ml |
salt
|
|
59 | ml |
mayonnaise, light
|
* |
Directions
In mixing bowl, combine all ingredients.
Chill.
Use as salad or sandwich filling.
May be stored in refrigerator up to one week.