Fresh Tuna Salad with Pineapple
4

Serves 4 to 6

Serve this salad, a refreshing alternative to mayonnaise-based tuna salads, on its own or spoon into a whole grain pita for lunch or a light supper.

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    Ingredients: 
    • 3/4 pound fresh or frozen and thawed yellowfin tuna steaks, cut into chunks
    • 1 avocado, peeled, pitted and chopped
    • 1 red bell pepper, cored, seeded and chopped
    • 1 cup sunflower sprouts or other sprouts
    • 1 cup fresh pineapple chunks
    • 1/3 cup thinly sliced red onion
    • 3 tablespoons lime juice
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    Method: 

    Arrange a rack in the oven about 6 inches from the heating element and preheat broiler. Arrange tuna on a large, foil-lined baking sheet in a single layer and broil, stirring once or twice, until cooked through and browned in parts, 4 to 5 minutes; set aside to let cool.

    In a large bowl, toss together tuna, avocado, pepper, sprouts, pineapple, onion and lime juice and serve.

    Nutritional Info: 
    Per Serving:170 calories (60 from fat), 7g total fat, 1g saturated fat, 30mg cholesterol, 30mg sodium, 12g carbohydrate (4g dietary fiber, 6g sugar), 18g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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