Ruth's Low-Fat Yummy Tuna Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Tuna in water, 1 6.5-oz canBreakstone Fat Free Sour Cream, 0.25 c.Celery, raw, 0.5 cup, dicedHard Boiled Egg, 2 largeDill pickle, chopped (optional)Yellow Mustard, 1 T.Dill weed, dried, 1 tbspBlack pepper, generous shake
Boil eggs 5-6 minutes. Pour off hot water (put it in your watering can once it's cooled--it's great for your plants!); cover eggs with tap water to cool.
In the meantime, drain tuna & remove from can, flaking with fork to separate. Dice celery & dill pickle; add to tuna. Stir in mustard, dill weed, & pepper. Chop eggs & mix in.
To reduce sodium, use tuna without salt & omit dill pickle.
Number of Servings: 5
Recipe submitted by SparkPeople user RUTHXG.
In the meantime, drain tuna & remove from can, flaking with fork to separate. Dice celery & dill pickle; add to tuna. Stir in mustard, dill weed, & pepper. Chop eggs & mix in.
To reduce sodium, use tuna without salt & omit dill pickle.
Number of Servings: 5
Recipe submitted by SparkPeople user RUTHXG.
Nutritional Info Amount Per Serving
- Calories: 88.4
- Total Fat: 2.7 g
- Cholesterol: 95.9 mg
- Sodium: 302.9 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.4 g
- Protein: 11.9 g
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