Tuna, Red Onion, and Parsley Salad
photo by *Parsley*
- Ready In:
- 38mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 3 tablespoons fat-free mayonnaise
- 1 tablespoon nonfat sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon peel
- 2⁄3 cup celery, finely chopped
- 2⁄3 cup red onion, finely chopped
- 3 tablespoons fresh parsley, chopped (Italian is best but either is fine)
- 1 (6 ounce) can light chunk tuna in water
- fresh parsley sprig, for garnish (optional)
directions
- Using a fork first four ingredients in medium bowl to blend.
- Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper.
- Cover and refrigerate; chill for a minimum of 30 minutes to let the flavors blend. Can be prepared up to 6 hours ahead.
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Reviews
-
Tuna Salad is one of my favorites and I've always had it with eggs and some sort of pickles. Well this was just so much better. Light and fresh with just wonderful flavors. The lemon is a must and just makes this tuna salad stand out from any that I've ever tried. I love lemon on my fish, so I knew when I found this it was going to be great. Absolutely loved it. Saying all that, I did cut back a little on the mayo/sour cream mixture and added an additional can of tuna and more lemon just, because I love lemons. Goes right into my favorite cookbook. Thanks Toni.
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Tweaks
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Yummy! We were in a rush to eat so I didn't chill ours this time. I used Hellman's olive oil mayonnaise to be soy free, Balkan (thick) yogurt instead of sour cream, to be corn free, sweet onion instead of red onion as that is what I had on hand, Italian flat leaf parsley, as I agree it is best, plus the rest of the ingredients called for and as we were in a rush there was no need for garnish. DD (toddler) and I enjoyed this tuna salad with rice crackers. I may make this again as a part of breakfast or as a snack.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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