Tuna Boats
From CRSWiki
by: Bob Cavanaugh
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Ingredients & Amounts
1. 1 small can (6 oz.)light tuna in water, drained, 170 grams
2. 2 tablespoons Sour Cream, fat free, 28 grams
3. 1 tablspoon mayonnaise, 14 grams
4. 1 large Red Bell pepper
5. 3 Cherry Tomatoes
6. 100 grams Spinach, raw
7. 5 - 6 slices of cucumber
8. 2 tablespoons Olive Oil and Vinegar sald dressing (50/50 mixed)
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Instructions & Comments
1. Drain tuna and mix in fat free sour cream and mayonnaise
2. Cut top off pepper, clean and cut into wedges along ribs
3. Fill pepper wedges with tuna mix and top each with cherry tomato
4. Any left over tuna can be spooned onto cucumber slices
5. Arrange on a bed of spinach sprinkled with dressing
6. Tuna Boats can be lifted and eaten as "finger food"
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Nutrition Facts
| Servings Per Recipe 1 Amount Per Serving | |
|---|---|
| Calories (kcal) | 476 |
| Carbohydrates | 27 g |
| Protein | 48.2 g |
| Fat | 20.7 g |
| Fiber | 7 g |
| Cholesterol | 55.8 mg |
| Calcium | 15 % |
| Copper | 20 % |
| Iron | 65 % |
| Magnesium | 37 % |
| Manganese | 41 % |
| Phosphorus | 50 % |
| Potassium | 74 % |
| Selenium | 195 % |
| Sodium | 79 mg |
| Zinc | 15 % |
| Vitamin A | 335 % |
| Vitamin B-6 | 63 % |
| Vitamin B-12 | 211 % |
| Vitamin C | 594 % |
| Vitamin E | 65 % |
| Thiamin (B-1) | 24 % |
| Folate | 127 % |
| Riboflavin (B-2) | 31 % |
| Niacin | 150 % |
| Pantothenic Acid | 16 % |
