1/4 cup fat-free mayonnaise
1 tablespoon fat-free sour cream
1 tablespoon chopped fresh dill
2 medium scallions
1/4 cup chopped roasted red peppers (without oil)
12 ounces water-packed tuna fish
Directions: one line for each direction. When saved the lines will be numbered.
Combine all ingredients in a medium bowl until well mixed. Cover and chill for at least 2 hours.
(Note: To roast your own peppers, cut peppers in half and place cut side-down on a baking sheet. Broil until blackened. Remove from oven and place in sealable plastic bag for about 15 minutes. When cool enough to handle, remove blackened skin with your hands and chop as desired.)
This recipe yields 4 servings; about 1/2 cup per serving.
PointsŪ Value: 2
Comments: Jazz up your tuna salad with chopped roasted red peppers. The addition of one new ingredient can really make a difference.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 17
Calories from Fat 0.5%
Total Fat
trace
Cholesterol
trace
Sodium
194mg
Carbohydrate
4g
Dietary Fiber
trace
Protein
trace
Exchanges: 0 Lean Meat
Rating: ()
Added On: February 29, 2008
* Weight Watchers at http://www.weightwatchers.com
