You won’t want to go back to traditional mayonnaise-based tuna salad after experiencing the fresh crispness of this citrusy version.

　　

Ingredients

serves 4, 1/2 cup tuna mixture and 2 lettuce leaves per serving

　　

Pesto

1/3 cup tightly packed fresh basil (about 3/4 ounce before removing stems)

　　1/2 teaspoon bottled minced garlic or 1 medium garlic clove

　　1/2 teaspoon dried oregano

　　2 teaspoons olive oil (extra-virgin preferred)

　　1 teaspoon lemon zest

　　2 tablespoons lemon juice

　　2 tablespoons orange juice

　　1/4 teaspoon salt

　　1/4 teaspoon pepper

　　1 medium rib of celery, chopped

　　1 medium green onion (green and white parts), chopped

　　12 ounces canned very low sodium chunk white albacore tuna, packed in water, drained and flaked

　　8 lettuce leaves

　　

Step 1

In a food processor or blender, pulse the basil, garlic, and oregano until finely chopped. Add the oil, lemon zest, lemon juice, orange juice, salt, and pepper, pulsing to blend.

　　

Step 2

In a medium bowl, gently stir together the celery, green onion, and tuna.

　　

Step 3

Pour in the pesto. Stir gently to combine. Spoon onto the lettuce leaves.

　　

Cook’s Tip

Step 4

This versatile tuna salad is equally good whether served on lettuce, spooned onto a tomato half, or used as a sandwich filling on low-sodium wholegrain bread.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 144

　　

Step 7

Total Fat: 5.0g

　　

Step 8

Saturated: 1.0g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 1.0g

　　

Step 11

Monounsaturated: 2.5g

　　

Step 12

Cholesterol: 36mg

　　

Step 13

Sodium: 199mg

　　

Step 14

Carbohydrates: 3g

　　

Step 15

Fiber: 1g

　　

Step 16

Sugars: 2g

　　

Step 17

Protein: 21g

　　

Step 18

Dietary Exchanges

　　

Step 19

3 Lean Meat

　　American Heart Association Quick & Easy Meals