We wanted to share a quick and easy summer recipe with all our wonderful patients in Boise, Idaho. The reason we love this recipe is that it has a lot of vitamins and nutrients that are also very good for your teeth!
We hope you enjoy!
Use light instead of albacore white canned tuna to get all the nutrition without too much mercury. Chopped peppers and carrots add beta carotene and vitamin C. Serve it on a bed of fresh spinach leaves for an added burst of lutein.
PREP TIME 5 mins, TOTAL TIME 5 mins
This recipe makes 1 serving(s)
Amount per Serving
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 43 mg
Sodium: 755 mg
Total Carbohydrate: 9 g
Dietary Fiber: 9 g
Protein: 40 g
1 can(s) fish, tuna, light, packed in water, drained
1/2 carrot(s), peeled and diced
1/2 stalk(s) celery leaves, diced
1/4 pepper(s), red, bell, diced
1/4 pepper(s), yellow, bell, diced
1/2 scallion(s) (green onions), minced
1 tablespoon mayonnaise, reduced-fat
1/2 teaspoon lemon juice
3 cup(s) spinach leaves
4 slice(s) tomato(es), medium-thick
In a medium bowl, flake the tuna into small pieces with fork. Add the carrot, celery, red and yellow pepper, scallion, mayonnaise, and lemon juice, and mix well with a fork.
Line a plate with the spinach and place the tuna mixture on top. Arrange the tomato slices around the tuna.