Dilled Tuna Salad
- Prepare Pita Crisps.
- Meanwhile, for dressing, in a bowl stir together salad dressing, mustard, dill, and lemon peel; set aside.
- In a medium bowl gently toss together cucumber, tuna, and carrot; drizzle dressing over tuna mixture. Toss to coat.
- To serve, divide lettuce among 4 salad plates. Spoon tuna mixture on top of lettuce. Place tomato and Pita Crisps on salad. Sprinkle salad with pepper. Makes 4 servings.
From the Test Kitchen
To cook fresh tuna, in a medium skillet bring 1 cup of water to boiling; add the tuna. Cover and simmer for 8 to 10 minutes or until fish flakes easily with a fork. Break into small chunks. Cover and chill until needed..
- Split 2 pita bread rounds horizontally. Spray the cut side of the pita rounds with butter- or olive oil-flavored nonstick coating; sprinkle with 1/8 teaspoon garlic powder. Cut each pita half into 4 wedges. Spread wedges in a single layer in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 8 to 10 minutes or until crisp.
Nutrition Facts (Dilled Tuna Salad)
- Per serving:
- 236 kcal ,
- 8 g fat
- (1 g sat. fat ,
- 21 mg chol. ,
- 464 mg sodium ,
- 25 g carb. ,
- 2 g fiber ,
- 17 g pro.