Tuna Salad recipe
information
430 calories per serving
ingredients
2 (198 g/7 oz) cans tuna
1/2 grapefruit, peeled
1 banana, peeled
1 teaspoon lemon juice
3 hard-boiled eggs
3 tablespoons mayonnaise
150 g (5.29 oz) carton low fat natural yogurt
generous pinch salt
1 teaspoon paprika
lettuce leaves
1/2 grapefruit, peeled
1 banana, peeled
1 teaspoon lemon juice
3 hard-boiled eggs
3 tablespoons mayonnaise
150 g (5.29 oz) carton low fat natural yogurt
generous pinch salt
1 teaspoon paprika
lettuce leaves
method
1. Drain the tuna fish and break it into equal pieces. Carefully remove the skin from each grapefruit segment, then cut the segments in half. Slice the banana and sprinkle with the lemon juice. Chop two of the eggs and cut the third into wedges.
2. Beat the mayonaise with the yogurt and season with salt and half the paprika. Wash and dry the lettuce and use it to line a salad bowl. Mix the tuna with the banana, grapefruit and chopped egg and fold in the dressing.
3. Arrange the tuna salad over the lettuce, garnish with the egg wedges and sprinkle with the remaining paprika.
2. Beat the mayonaise with the yogurt and season with salt and half the paprika. Wash and dry the lettuce and use it to line a salad bowl. Mix the tuna with the banana, grapefruit and chopped egg and fold in the dressing.
3. Arrange the tuna salad over the lettuce, garnish with the egg wedges and sprinkle with the remaining paprika.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
