Wednesday, September 23, 2009

Curried Tuna Salad

Curried Tuna Salad
By Miss Rachel

1/2 cup slivered almonds
2 Tbsps plus 1/2 Tsp butter
1 large stalk of celery, finely diced
1 scallion, sliced
6-ounce can tuna, drained
2 Tbsps fat free sour cream
2 Tbsps lite mayonnaise
1 Tbsp lemon juice
1/8 Tsp pepper
3/4 Tsp curry powder

Saute the almonds in 2 tablespoons of the butter over medium-high heat, stirring frequently, until almonds are golden. Removed from heat and set aside.

Dice the celery and slice the scallion, drain the tuna, and combine them in a mixing bowl. Add the sour cream, mayonnaise, lemon juice, and pepper.

In a small skillet, melt the last 1/2 teaspoon of butter and saute the curry powder in it, over medium heat, for just a minute. This will bring out the full flavor of the curry. Scrape the curry butter into the salad and mix until the curry is well-distributed. Stir in the almonds. It's ready to serve.

Yield: 2 bandster size servings, each with 6 grams carbs, 2 grams fiber, for a total of 4 grams usable carbs, and 22 grams protein.

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