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Tuna Salad, Exotic (P)
Source: Jewish World Review
Serves: 4

For the salad:
1 6-ounce can chunk-light, water-packed tuna, drained
1 cup canned water chestnuts, drained and diced
1 cup seedless red grapes, halved
1/2 cup celery, diced

For the sauce:
1 cup light whipped salad dressing
2 tablespoons soy sauce
2 tablespoons lemon juice

Place tuna in a 2-quart bowl. Add water chestnuts, grapes, and celery. Set aside.

In a 1-quart mixing bowl, combine salad dressing, soy sauce and lemon juice. Mix well. Pour sauce over tuna and other ingredients. Toss together. Chill. Serve in warmed pita pockets.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A