It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. Billie Moss, Walnut Creek, California.
1 teaspoon Minced fresh tarragon or 1/4 dried tarragon
0.5 teaspoon Dijon mustard
0.25 teaspoon White Pepper
Lettuce leaves, optional
Nutrition value
18
calories per serving
< 1 g Fat1 g Protein3 g Carbs2 g FiberOther
Current Totals
< 1 g Fat
1 g Protein
3 g Carbs
2 g Fiber
MacroNutrients
Carbs
3 g
Protein
1 g
Fiber
2 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
51 mg
Iron
2 mg
Vitamin A
442 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
31 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
20 mg
Manganese
0 mg
Phosphorus
29 mg
Selenium
3 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment