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Red Pepper Tuna Salad Boat
Servings:
Makes 2 as an appetizerPrep Time:
8 minutesCook Time:
0 minutes
Ingredients
2 each cucumbers, peeled and sliced lengthwise
1 12 oz can tuna, drained
2 tablespoons olive oil
1 each red bell pepper, seeds removed, finely diced
2 each Scallions, thinly sliced
Directions
1. Scoop and discard the seeds from the cucumber "boats." In a medium-sizedbowl, combine the remaining ingredients and mix well.
2. Spoon the tuna mixture into the cucumber boats. Serve with "oars" made fromscallions, matchstick carrots, or thin pretzel sticks.
Source: Hannaford fresh Magazine, March - April 2012
Nutrition
| Nutritional Facts | |
| Servings | Makes 2 |
| Base Nutrients | |
| Calories | 182 kcal (9%) |
| Calories from Fat | 162 kcal (0%) |
| Total Fat | 18 g (28%) |
| Saturated Fat | 6 g (30%) |
| Cholesterol | 5 mg (2%) |
| Sodium | 20 mg (1%) |
| Total Carbohydrates | 10 g (3%) |
| Dietary Fiber | 4 g (16%) |
| Protein | 8 g (13%) |
| Vitamins | |
| Vitamin A | 1562 IU (4%) |
| Vitamin C | 60 mg (67%) |
| Minerals | |
| Calcium | 53 mg (4%) |
| Iron | 5 mg (28%) |
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