Fresh Tuna and Red Potato Salad

60 minutes Prep: 25 minutes Cook: 35 minutes

87 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	pound	red potatoes
3	cups	tuna fish	yellow fin, or other lean fish fillets, grilled and cut into 1 inch pieces
4	medium	celery stalks	chopped
1	cup	yogurt, low-fat
1/4	cup	parsley leaves	fresh, chopped
2	tablespoons	red wine vinegar	(or cider vinegar)
1/2	teaspoon	salt
1/2	teaspoon	cumin	ground
1/4	teaspoon	black pepper	ground

Directions

Heat 1-Inch water (salted if desired) to boiling in a 2-quart saucepan.

Add the potatoes and cover.

Heat until boiling then reduce the heat until simmering and simmer the potatoes 30 to 35 minutes or until they are tender, then drain and cool slightly.

Cut into cubes, (There should be about 3 cups).

Mix all of the ingredients together then cover and refrigerate about 1 hour or until well chilled.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 124g

Amount per Serving

Calories 87 8% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 238mg	10%
Total Carbohydrate 16.0g	5%
Dietary Fiber 3.0g	10%
Sugars 3.0g
Protein 4.0g	9%

Vitamin A	5%		Vitamin C	13%
Calcium	11%		Iron	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Last Recipes Viewed

Recipe Bite

On the Side

by Mark R. Vogel

When individuals contemplate what to make for their Thanksgiving or Christmas dinner, there's 1/2s usually more indecision regarding the side dishes. After all, the Thanksgiving turkey is perfunctory and Christmas will inevitably......

Member Review

French Rabbit Stew

The recipe as I made it was delicious... but after "Add the broth and wine... I had to improvise, when to add the onions, mushrooms and bacon... also I sprinkled the meat with the white flower before browning and added a little paprika and some more flower with a little cream to thicken the sauce when it was cool enough so the cream would not curdle. Served it over fluffy white rice and added baby green beans... delicious!

Reviewed by Renata3008