TUNA SALAD WITH EGG AND CARROTS

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Two 6-ounce cans solid white tuna in water, drained and flaked in big chunks

2 hard-boiled eggs, finely minced

1/4 cup finely grated carrot

1 tablespoon green onion, finely chopped

1/4 cup reduced-fat mayonnaise (my favorite is Hellman’s/Best Foods)

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon finely chopped dill pickle OR sweet pickle relish

1 tablespoon dill pickle juice

In a small bowl combine the tuna, eggs, carrot, green onion, mayonnaise, salt, pepper, pickle, and pickle juice. Mix until well combined. Makes 4 servings.

Per Serving: Calories 211; Protein 23 g; Fat 7 g; Carbs 1g; Sugar 1 g; Sodium 520 mg