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Tuesday, September 1, 2015

HEART HEALTHY RECIPE (LUNCH): SOUTHWESTERN TUNA SALAD

·         2 pouches chunk white albacore tuna in water (about 6 oz.)
·         4 large tomatoes, chopped (3 cups
·         ½ cup red onion, finely diced
·         1 cup lightly packed cilantro, chopped
·         ½- ¾ cup freshly squeezed lime juice (4-6 limes)
·         ½ tsp. salt
·         ¼ tsp. pepper
·         12 baked tortilla chips


1.      Place tuna in a medium bowl; break into large pieces with a fork
2.      Add tomatoes, onion, cilantro, lime juice, salt and pepper
3.      Stir to mix
4.      Cover and refrigerate 30 minutes or up to 6 hours
5.      Line plates with lettuce leaves and top with tuna salad; serve with tortilla chips


Servings:  4
Serving Size:  ½ the salad and 6 tortilla chips

Nutritional Information
Calories:  144
Fat:  2 g
Saturated Fat:  0 g                          
Cholesterol:  29 mg              
Sodium:  73 mg                  
Carbohydrate:  14 g            
Fiber:  2 g
Protein:  20 g

"The Perfect Day"
By: Nanette Cameron, RD

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