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When grating lemon, lime, or orange peel, always take care to grate only the colored outer layer and avoid the bitter white pith.
You can substitute salmon for the tuna in this recipe, just take care to buy the fish packed in water, not oil.
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| Elegant Tuna Salad Rolls |
Ingredients
(4 servings - 265 calories per serving)
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| 4 |
lasagna noodles (cooked and drained) |
| 1/2 cup |
celery (chopped) |
| 1/2 cup |
carrots (shredded) |
| 1/2 cup |
green onions (sliced) |
| 1/4 cup |
fresh parsley (chopped) |
| 8 oz |
small curd cottage cheese |
| 6-1/2 oz can |
white tuna in water (drained) |
| 1/2 tsp |
salt |
| 1/4 tsp |
Worcestershire sauce |
| 8 oz |
lowfat unflavored yogurt |
| 1 tbsp |
lemon juice |
| 1 tsp |
fresh lemon rind (grated) |
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- After cooking and draining noodles, cut each in half cross-wise to make a total of 8 noodles.
- In mixing bowl, combine celery, carrots, onions, parsley, cottage cheese, tuna, salt, and Worcestershire sauce.
- Spread tuna mixture evenly on the noodles (about 1/3 cup per noodle).
- Roll up noodles without squeezing out mixture.
- Place 2 rolls each on serving plate.
- In small mixing bowl, combine yogurt and lemon juice.
- Spoon yogurt mixture over tuna rolls.
- Sprinkle with grated lemon rind.
- Serve while cold.
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