Sometimes a simple tuna salad just hits the spot.  Everyone has their own tuna salad preparation of if you want to jazz it up you can with these few fabulous ingredients for rave reviews. I like this recipe as it is an entree salad–keeping cooking simple.  Honestly, I just opened up cans! From the Day of Chemotheraphy Chapter.  Remember to look for tuna packed in water, not oil.  What is best about this recipe is that you will be making this tuna salad as an everyday favorite, once your treatment is finished! 

Tuna Salad from Eating Well Through Cancer

Makes 8 servings

2 (6-ounce) cans solid white tuna, packed in water, drained

1 (11-ounce) can mandarin oranges drained

1/4 pound fresh mushrooms, sliced

1 (14-ounce) can artichoke hearts, drained and halved

1 cup sliced water chestnuts, drained

1/4 cup light mayonnaise

1/4 cup nonfat plain yogurt

1 tablespoon lemon juice

1 teaspoon sugar

1 bunch green onions, chopped

1.  In large bowl, carefully combine tuna, oranges, mushrooms, artichoke hearts, and water chestnuts.

2.  In small bowl, mix mayonnaise, yogurt, lemon juice, sugar, and green onions together and fold into tuna mixture. Serve immediately or refrigerate.

Calories 108, Calories from fat (%) 14, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 19, Sodium (mg) 324, Carbohydrate (g) 11, Dietary Fiber (g) 3, Sugars (g) 4, Protein (g) 12, Diabetic Exchanges 1.5 very lean meat, 2 vegetable

Terrific Tuna Salad-a one dish meal!