recipes
gluten-free
- Delicious Pancakes
- Banana Bread
- Thai Chicken Soup
- Lobster Fritters
- Cheese and Herb Pizza Crust
- Squash & Caramelized Onion Quesadilla
- Quinoa and Black Beans
- Roasted Brussels Sprouts
- Baked Kale Chips
- Harvest Rice Dish
- Lemony Quinoa
- Fudge Brownies
- Chocolate Cake with Semi-Sweet Chocolate Icing
- Chocolate Chip Cookies
heart healthy
- Quick Egg Noodle Casserole With Tuna, Parmesan and Lemon
- Sesame Broccoli Salad With Tuna
- The Original Tuna Sandwich (The All-American Tuna Sandwich) Enlightened
- Tuna Alfredo Casserole
- Angel Hair Tuna With Red Chile Flakes, Lemon and Olive Oil
- Cold Tuna Sesame Noodles
- Mediterranean Orzo With Tuna, Parsley, Lemon Zest and Olive Oil
- Tuna Wedge Salad
- Change of Pace Tuna Casserole
- Chunky Tuna Chowder
- Halibut With a Heart
- Honey Broiled Sea Scallops
Tuna Wedge Salad
Prep Time: 10 min
Ready In: 10 min
Servings: 8
Ingredients:
- 1 head iceberg lettuce, cleaned and cut into 8 wedges
- 1 cup low-sodium poppy seed dressing
- 4 (5-ounce) cans tuna, packed in water, drained and flaked
- 2 cups red onion, thinly sliced
- 1/2 cup green onions, thinly sliced
- 1/2 cup radishes, sliced (optional)
- 1 orange cut into 8 wedges
Directions:
1. Place one wedge of lettuce each on eight serving dishes. Dress each wedge with 2 tablespoons of dressing.
2. Combine the tuna in a bowl and toss with the remaining dressing. Evenly distribute tuna mixture onto lettuce wedges.
3. Garnish salads with equal toppings of onion, green onions, radish (if using) and orange wedge. Serve immediately.
Nutritional Information:
Amount Per Serving: Calories: 263 | Total Fat: 14g | Saturated Fat: 2g | Unsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 26mg | Sodium: 408mg | Potassium: 352mg | Carbohydrates: 15g | Fiber: 2g | Protein: 19g
