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Lowfat and delicious, two words that don't always go together. Tuna salad keeps well in the fridge for a few days worth of lunches, and is also great served over pasta for dinner - just throw in a few cherry tomatoes.

  • 2 6 oz. cans chunk light tuna packed in water
  • 1 medium red onion, peeled and minced
  • 2 tsp. olive oil
  • 2 tsp. mayonnaise
  • 1 TB. Dijon style prepared mustard
  • 2 tsp. balsamic or red wine vinegar

In a medium bowl, cover the SANDWICH SPRINKLE and PASTA SPRINKLE with 2 tsp. water. Let stand while you peel and finely mince the onion. Drain the tuna very well by tilting it over the sink while pressing the open can lid tightly into the tuna. Whisk the olive oil, mayonnaise, mustard and vinegar with the spices, then add the onion and the tuna.Toss well to coat.

When making a sandwich with tuna salad, choose a bun that isn't too crusty, so the salad doesn't slide right out the back of the sandwich, and be sure to add lettuce and a slice of a good ripe tomato.

Yield: 6-8 sandwiches.
Prep. time: 5 minutes.
Cooking time: none.

Sandwich Sprinkle 1.2 oz. 1/4 cup jar
Pasta Sprinkle .2 oz. 1/4 cup jar

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