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Chunky tuna salad

Preparation time: 5 minutes

2 pouches (3 ounces each) tuna fish
4 chopped water chestnuts
1 small (2 1/2-inch diameter) Granny Smith apple, cored and finely chopped
3 tablespoons light mayonnaise
3/4 teaspoon ground curry powder
1/4 teaspoon black pepper
2 tablespoons chopped parsley
2 cups shredded iceberg lettuce
2 tablespoons slivered almonds
14 red seedless grapes
2 slices rye bread, toasted (optional; rye bread is not factored into nutrition data)

In a small mixing bowl, combine tuna, water chestnuts, apple, mayonnaise, curry powder, black pepper, and parsley. Arrange a layer of 1 cup of shredded lettuce on each of two salad plates. Spoon half the mixture on top of lettuce for each plate. Sprinkle each tuna salad with 1 tablespoon almonds, and place 7 grapes around salad. If using the optional rye toast, cut each slice diagonally into triangles, and serve two toast triangles alongside each salad.

Yield: 2 servings
Serving size: 1 cup tuna salad

Nutrition Facts

Per Serving:
  Calories: 279
  Carbohydrate: 31 g
  Protein: 23 g
  Fat: 7 g
  Saturated fat: 0 g
  Cholesterol: 43 mg
  Sodium: 385 mg
  Fiber: 7 g
 
  Exchanges per serving: 2 starch, 3 lean meat
  Carbohydrate choices: 2

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