Skinny Red Potato And Tuna Salad Recipes

SKINNY RED POTATO AND TUNA SALAD

Skinny Red Potato and Tuna Salad image

79% less sat fat • 58% less sodium than the original recipe. Potato salad is not just a picnic side dish anymore! You'll love this main-dish version, packed with lots of crunchy fresh ingredients.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h30m

Yield 6

Number Of Ingredients 15

Ingredients

3 medium red potatoes (about 1 pound)
1/2 cup light mayonnaise or salad dressing
1/2 cup Yoplait® plain fat-free yogurt
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 tablespoon fat-free milk
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1 clove garlic, minced
1 cup chopped cucumber
1/4 cup sliced green onions
1/4 cup coarsely chopped radishes
1 pouch (6.4 oz) chunk white tuna, broken into chunks
2 hard-cooked eggs, chopped
12 leaves Savoy cabbage or Napa cabbage
Fresh dill sprigs (optional)

Steps:

Cut potatoes into 1/2-inch cubes. In a covered medium saucepan, cook potatoes in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain and cool slightly.
Meanwhile, in a large bowl, stir together mayonnaise, yogurt, the snipped dill, the milk, lemon peel, salt, and garlic. Stir in cucumber, green onions, and radishes. Add cooked potatoes, tuna, and chopped eggs; toss gently to coat. Cover and chill for 4 to 6 hours.
To serve, line six serving bowls with cabbage leaves. Gently stir tuna mixture; spoon onto cabbage. If desired, garnish with fresh dill sprigs.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 95 mg, Fat 1, Fiber 5 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Cup, Sodium 330 mg, Sugar 7 g, TransFat 0 g

POTATO AND TUNA SALAD

Potato and Tuna Salad image

Cooking time is marinating time. If you want the potatoes warm you need to start with hot potatoes and only marinate about 15-20 minutes.

Provided by Nyteglori

Categories Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (6 1/2 ounce) can tuna in water, drained
3 large potatoes, cooked and cubed
4 tablespoons red onions, chopped
2 tablespoons green onions, chopped
1 bell pepper, cubed
1 celery, diced
2 tablespoons wine vinegar
1 1/2 tablespoons Dijon mustard
3/8 cup low-fat sour cream
salt and pepper
fresh spinach (optional)
tomatoes (optional)
hard-boiled egg (optional)

Steps:

Mix tuna with vegetables.
Whisk remaining ingredients together in a separate bowl.
Pour sauce over salad and toss well. Marinate 15 minutes before serving.
Serve on a bed of spinach and top with tomatoes and egg for decoration.

Nutrition Facts : Calories 321.9, Fat 4.7, SaturatedFat 2.2, Cholesterol 29.1, Sodium 281.8, Carbohydrate 52.5, Fiber 7.2, Sugar 3.6, Protein 18.4

NEW POTATO & TUNA SALAD

New potato & tuna salad image

A perfect spring salad

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Snack, Supper

Time 30m

Number Of Ingredients 7

Ingredients

350g new potato
4 anchovies
4 tbsp mayonnaise (reduced fat is fine)
splash white wine vinegar or juice 1 lemon
1 large Cos lettuce
bunch spring onions
x can tuna steaks in brine or oil

Steps:

Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the white wine vinegar or lemon juice and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.

Nutrition Facts : Calories 259 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2.8 grams sugar, Fiber 1.8 grams fiber, Protein 21 grams protein, Sodium 1.11 milligram of sodium

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