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Fresh Tuna & Red Potato Salad

Submitted by fdtristan

YIELD

6 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

1

POUND RED SKINNED 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

¼

CUP PARSLEY LEAVES
fresh, chopped

2

TABLESPOONS RED WINE VINEGAR
(or cider vinegar)

½

TEASPOON SALT

½

TEASPOON CUMIN
ground

¼

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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 124g (4.4 oz)

Amount per Serving

Calories 87 8% of calories from fat

% Daily Value *

Total Fat 1g 1%

Saturated Fat 0g 2%

Trans Fat 0g

Cholesterol 2mg 1%

Sodium 238mg 10%

Total Carbohydrate 5g 5%

Dietary Fiber 3g 10%

Sugars g

Protein 9g

Vitamin A 5% • Vitamin C 13%

Calcium 11% • Iron 27%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber