Tuna-Egg Salad

Oxmoor House
4 servings (serving size: 1/2 cup tuna salad and 1 cup greens)

Ingredients

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1 (6-ounce) can albacore tuna in water
1/4 cup light mayonnaise
1 tablespoon fat-free milk
3/4 cup thinly sliced celery
3 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
1/4 teaspoon salt
2 hard-cooked eggs, chopped
4 cups mixed salad greens

Preparation

Prep: 11 Minutes

Place tuna in a fine mesh strainer, and rinse under cold water. Using the back of a spoon, press down firmly to release excess liquid.

. Combine tuna, mayonnaise, and next 5 ingredients in a medium bowl; stir well. Add egg, and stir gently.

. Divide greens evenly among plates; top with tuna salad.

Created date

March 2010

Nutritional Information

Calories 151
Fat 8.5 g
Satfat 1.8 g
Protein 12.5 g
Carbohydrate 6.6 g
Cholesterol 124 mg
Iron 1.1 mg
Sodium 450 mg
Caloriesfromfat 51 %
Fiber 1.7 g
Calcium 57 mg