Spring Tuna Salad

Prep Time:

20 minutes

Number of Servings:

Serves 2

Recipe Source:

From the American Institute for Cancer Research, www.aicr.org

Ingredients

In a mixing bowl, finely flake tuna with a fork.
Mix in apple, green pepper, and scallions. Add lemon juice and salt and pepper to taste. Toss to combine. Mix in canola oil. The salad may be covered and refrigerated for up to 4 hours.
When ready to serve, mix in dill and lemon zest.
Line 2 salad plates each with 2 lettuce leaves. Add 2 cucumber slices. Mound one-half of tuna salad on each plate. Surround with watercress sprigs. Serve.

Nutrition Info:

220 Calories; 10 g Total fat (1 g sat); 12 g Carbohydrates; 22 g Protein; 3g Fiber; 55 mg Sodium

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