Curried tuna salad
- Main Ingredient: Various Fish Tuna Eggs Various Vegetables
- Course: Curries
- Cuisine: Indian
- Dietary: Diabetic
- Yield:
Curried tuna salad ingredients
- 2 cn (7 oz) tuna in oil
- 14 1⁄4 oz (1)cn aparagus pieces
- Drained
- 1⁄2 med Head lettuce, separated
- 1⁄4 c Curry dressing or dip
- 3 hard-cooked eggs, sliced
- Paprika
Cooking Curried tuna salad
1. Chill canned tuna and asparagus.
2. Drain tuna and flake lightly.
3. Drain asparagus pieces well.
4. Arrange lettuce on six salad plates.
5. (not me, a big bowl will nicely, thank you).
6. One each salad plate place ½ cup asparagus and ½ cup flaked tuna.
7. Cover with 2 tablespoon curry dressing; top with 3 slices of egg. Garnishi with a sprinkle of paprika.
8. Food exchange per serving: 3 lean meat exchanges + 1 vegetable exchange; cal: 211; cho: 5g; pro: 25g; fat: 9g; sod: 613; cho: 182; low-sodium diets: substitute low-sodium canned tuna and low-sodium canned asparagus.
9. Omit salt from curry dressing or dip.
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