Tuna Salad in Tomato Cups

[jjg]

Tuna Salad in Tomato Cups
(makes 2 servings)

2 large firm-ripe tomatoes, about 8 ounces (240 g) each
3 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat sour cream
2 tablespoons minced fresh dill
1 tablespoon white wine vinegar
2 tablespoons minced red onion
1 6-ounce (180 g) can white albacore tuna, drained and coarsely flaked
1/2 cup (80 g) frozen baby peas, thawed
1/3 cup (40 g) chopped celery freshly ground pepper
8 butter lettuce leaves, rinsed and crisped
fresh dill sprigs (optional)


1.Rinse tomatoes. Cut 1/2 inch (1.25 cm) off the top of each tomato and reserve as lids. With a spoon, carefully scoop out seeds and inner flesh, leaving a shell about 1/2 inch thick. Set tomatoes and lids, cut side down, on a paper towel to drain.

2.In a large bowl, combine mayonnaise, sour cream, dill, vinegar, and red onion. Stir in tuna, peas, and celery. Mix lightly to coat evenly. Add pepper to taste.

3.Line 2 plates with the lettuce leaves. Spoon the tuna mixture into the tomato cups, mounding slightly. Set cups on lettuce leaves (if tomatoes don't sit flat, trim bottoms slightly). Garnish with tomato lid and a sprig of dill (if using)

Per serving: 296 calories (39% calories from fat), 25 g protein, 13 g total fat (3.5 g saturated fat), 21 g carbohydrate, 5 g dietary fiber, 51 mg cholesterol, 630 mg sodium,

Diabetic exchanges:
3 very lean protein, 1 1/2 carbohydrate (1/2 bread/starch, 2 vegetable), 2 fat