MiladyB

Artichoke & Sun-Dried Tomato Tuna Salad

Yield: 4 servings
Serving Size: 3/4 cup



Ingredients


12-ounce can albacore tuna in water, drained
1-1/2 cups marinated artichoke hearts, drained (reserve the marinade)
1/4 to 1/3 cup chopped sun-dried tomatoes packed in olive oil, undrained
1-1/2 tablespoons finely chopped fresh basil or 1-1/2 teaspoons dried
1/4 teaspoon coarsely ground black pepper

Directions


Place the tuna, artichoke hearts, sun-dried tomatoes, basil, and pepper in a medium-sized bowl. Add a couple of tablespoons of the reserved artichoke marinade and toss to mix well. Add a little more marinade if the mixture seems too dry.

Serve immediately or cover and chill until ready to serve. If desired, serve on a bed of fresh salad greens, in whole-wheat pita pockets, or whole-wheat wraps lined with mixed salad greens.

Calories: 155
Protein: 24 g
Sodium: 447 mg
Cholesterol: 36 mg
Fat: 5 g
Carbohydrates: 5 g

Exchanges: 2-1/2 Very Lean Meat, 1 Vegetable, 1 Fat


Source: The Complete Diabetes Prevention Plan
Author: Sandra Woodruff, Christopher Saudek

__________________
~Beth~

Little Victories; Grand Rapids, MI
Bariatric Support Group

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote