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Fresh Tuna Salad
Recipe Rumble

Ingredients:
Two (1-ounce) slices multigrain bread
Cooking spray
One (1 pound) tuna steak (about 3/4-inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup low-fat Italian salad dressing
1/2 teaspoon dried tarragon
8 cups mesclun salad greens
2 cups cherry tomatoes, halved
1/4 cup sliced red onion

Directions:
Coat both sides of bread with cooking spray; toast. Cut into 1-inch pieces. Sprinkle tuna with salt and pepper; coat with cooking spray. Heat a nonstick skillet coated with cooking spray over medium-high heat; cook tuna two minutes on each side or until desired degree of doneness. Cool five minutes; cut into 1-inch cubes. Combine dressing and tarragon in a small bowl. Combine greens, tomatoes, and onion in a bowl; toss with dressing. Add tuna and bread; toss well. Recipe makes four servings, 2-1/2-cups each.

Fresh or canned tuna is a great source of protein because it is low in saturated fat, the kind of fat that promotes heart disease. Multigrain bread, which is higher in fiber than white, is used to make some tasty croutons for this easy, main course salad.
*A food pyramid recipe

Nutrition information per serving:
Calories: 214
Total Fat: 4.1g
Saturated Fat: 0.7
Protein: 30.4g
Carbohydrate: 14.5g
Fiber: 4.3g
Cholesterol: 52mg
Sodium: 601mg

See also:
Low Fat Recipes: Section One
Low Fat Recipes: Section Two
Low-Fat Desserts Fit For Company! (Online eBook)