Fresh tuna and red potato salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium Red Potatoes |
| 3 | cups | Yellow Fin Tuna Or Other Lean Fish Fillets; Grilled And Cut Into 1-Inch Pieces About One Pound |
| 4 | mediums | Celery Stalks; Chopped, About 2 Cups |
| 1 | cup | Fat Free Plain Yogurt |
| ¼ | cup | Fresh Parsley; Chopped |
| 2 | tablespoons | Red Wine (Or Cider) Vinegar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground Cumin |
| ¼ | teaspoon | Ground Black Pepper |
Directions
Heat 1-Inch water (salted if desired) to boiling in a 2-quart saucepan. Add the potatoes and cover. Heat until boiling then reduce the heat until simmering and simmer the potatoes 30 to 35 minutes or until they are tender, then drain and cool slightly. Cut into cubes, (There should be about 3 cups).
Mix all of the ingredients together then cover and refrigerate about 1 hour or until well chilled.
Nutrition Information Per Serving: Calories: 185 Protein: 20 Grams Carbohydrates: 20 Grams Fat: 3 Grams Cholesterol: 45 Milligrams
Sodium: 270 Milligrams Potassium: 880 Milligrams Posted by: Rich Harper
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini