Here’s a great way to dress up ordinary tuna salad. This quick recipe makes a quick dinner or lunch at the office, and it’s good for you.
—HEATHER SENGER MADISON, WI
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1 can (12 ounces) light tuna in water, drained and flaked
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup chopped red onion
2 tablespoons olive oil
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
12 Bibb or Boston lettuce leaves (about 1 medium head)
1 medium ripe avocado, peeled and cubed
In a small bowl, combine the first seven ingredients; toss lightly to combine. Serve tuna mixture in lettuce leaves; top with avocado.
Per 3 wraps: 279 cal., 13g fat (2g sat. fat), 31mg chol., 421mg sod., 19g carb. (1g sugars, 7g fiber), 22g pro.
Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.