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Suggest a better description1. Place potato in a saucepan; cover with water, and bring to a boil. Cook 15 minutes or until tender. Drain and set aside. 2. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add tuna, and cook 3 minutes on each side until medium-rare or to desired degree of doneness. Break tuna into chunks. 3. Combine parsley and next 6 ingredients (parsley through pepper) in a medium bowl; stir well with a whisk. Add potato, tuna, and grapes; toss gently to coat. Serve on lettuce-lined plates. Yield: 2 servings (serving size: 1 1/2 cups). CALORIES 320 (28% from fat); PROTEIN 29g; FAT 9.8g (sat 2.3g, mono 4.3g, poly 2.2g); CARB 29.3g; FIBER 2.4g; CHOL 43mg; IRON 2.5mg; SODIUM 458mg; CALCIUM 21mg. Typos by Gail Shermeyer <4paws@netrax.net> NOTES : Cal 283.3, Fat 9.5g, Carb 22.6g, Fib 2g, Pro 28.1g, Sod 365mg, CFF 29.7%. Recipe by: Cooking Light Magazine, July/August, 1996 Posted to Digest eat-lf.v097.n015 by Reggie Dwork
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 22 | ||
Calories from Fat: 14 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 88.3mg | 3 % | |
Potassium 42.8mg | 1 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 0.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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