Creamy Light Tuna Salad

Two 5 oz cans Tuna, drained
1 Tbs Miracle Whip Light
1 Tbs Honey Mustard
1 Tbs Goat Cheese, room temp.
1 tsp chopped Dill
1 Tbs Celery
1 Tbs Scallions
1 Tbs Red Bell Pepper
Juice of 1/2 lemon, optl.

Finely dice the vegetables and drain tuna. Mix everything together well with a fork or spatula and check the taste. Some goat cheeses are milder and less tangy than others and you may improve the final flavor with the juice of half a lemon. Taste testing is the best way to find out! This Tuna Salad is light on the dressing yet seems rich and creamy the single spoonful of goat cheese, which adds a great lowfat flavor blast. Serve it up in tomato cups and give yourself some extra credit for getting in a serving a vegetable, too.

Jan Burke

TSFL foodies: 1/2 of this recipe in a tomato cup will equal one serving of vegetable and about 1/2 your leanest lean, and ALL your fat and condiment allowances for the day in the dressing, cheese, and mustard. (5 oz of canned tuna equals about 3.5 when drained.)