Curried Tuna Salad
Yield
6 servingsPrep
10 minCook
?Ready
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tuna fish
in oil |
* |
| 14 ½ | ounces |
asparagus
pieces, drained |
|
| ½ | medium |
iceberg lettuce
separated |
*
|
| ¼ | cup |
salad dressing, creamy
curry and yogurt, or dip |
* |
| 3 | large |
eggs
hard -cooked, sliced |
|
| 1 | x |
paprika
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
tuna fish
in oil |
* |
| 419.1 | ml/g |
asparagus
pieces, drained |
|
| 0.5 | medium |
iceberg lettuce
separated |
*
|
| 59 | ml |
salad dressing, creamy
curry and yogurt, or dip |
* |
| 3 | large |
eggs
hard -cooked, sliced |
|
| 1 | x |
paprika
to taste |
*
|
Directions
Chill canned tuna and asparagus.
Drain tuna and flake lightly. Drain asparagus pieces well.
Arrange lettuce on six salad plates.
One each salad plate place ½ cup asparagus and ½ cup flaked tuna.
Cover with 2 tablespoon Curry Dressing; top with 3 slices of egg.
Garnish with a sprinkle of paprika.
