Fresh Tuna Salad with Pineapple

Fresh Tuna Salad with Pineapple

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.

  • 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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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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