Chopped celery, bean sprouts and lettuce, plus a touch of mayo or yogurt, make this tuna salad nutritious but light. Serve it on pita bread or toasted rye.
Prep Time: 10 minutes
Yields: 1 to 2 servings
1 6-ounce can tuna packed in water, drained
¼ cup finely chopped celery
¼ cup finely chopped black or green pitted olives, drained
2 tablespoons lemon juice
2 tablespoons low-fat mayonnaise or plain low-fat yogurt
1 large pita bread or 2 slices thinly sliced bread, such as rye
¼ cup shredded lettuce
¼ cup bean sprouts (optional)
1. In a small bowl, mix the tuna, celery, olives, lemon juice, and mayonnaise.
2. Cut the pita bread in half or place the bread on a work surface and divide the mixture between the 2 halves, then top with the lettuce and sprouts.