Monday, November 30, 2009

Pineapple Tuna Salad (2009.45)

My Mom picked up this cookbook for me in Tampa: Victorian Recipes. It is a collection of old Tampa recipes from difference B&Bs, older Southern ladies, and restaurants. I picked out something healthy to make. While it tasted good - it wasn't very filling. I was hungry in about 90 minutes.

Makes 5 servings

1 can tuna
1 8 oz can crushed pineapple
1/2 cup chopped celery
1/8 cup chopped pecans
2 T light mayo

Drain both cans. Mix all. Chill.
I served mine on a bed of spinach.
Honestly, I don't know if I'll even finish this container - it just wasn't worth 170 calories to me. And I want to make the most out of my calories!

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