Curried Tuna Salad With Toasted Pecans

Betty Crocker's Heart Healthy Cookbook shares a recipe! Stress free dinner ready in 15 minutes! This spiced-sweet tuna salad is the perfect combination of Asian and Indian cuisine.

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Prep Time 15 min
Total Time 15 min
Servings 4

Ingredients

2: cans (6 ounces each) tuna in water, drained

1/2: cup fat-free mayonnaise or salad dressing

1 1/2: teaspoons sugar

1: teaspoon curry powder

1/2: cup chopped bell pepper

1/4: cup chopped celery

1: small onion, finely chopped (1/4 cup)

1: can (8 ounces) sliced water chestnuts, drained and cut into slivers

1: can (8 ounces) pineapple tidbits, drained

4: slices whole wheat bread, toasted and cut diagonally in half

2: medium unpeeled eating apples, sliced

2: tablespoons chopped pecans, toasted

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Directions

1 Mix tuna, mayonnaise, sugar and curry powder in medium bowl. Stir in bell pepper, celery, onion, water chestnuts and pineapple.
2 Arrange 2 toast halves on each plate. Arrange apple slices around edge of plate. Place tuna mixture on center of each plate. Sprinkle pecans over tuna mixture.

EXPERT TIPS

Expert Tips

“Great low-calorie lunch with a lot of veggies, and the pineapple and toasted pecans make it taste great! I use the tuna in pouches, whole wheat bread with 5 grams of fiber per slice, and add a bowl of berries or peaches.” Lori S.

Be sure to choose tuna that is packed in water, not oil. By choosing water-packed tuna, you can save 70 calories and 6 grams of fat per 3-ounce serving. By combining tuna—already containing Omega-3 fatty acids—with pecans, you get a little more bang for your buck, on the nutrition front.

Got questions? Our experts have the answers. Ask Betty now.