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Tuna Coconut Toss

chef.alburt's picture
Ingredients
  Plain low-fat yogurt 1⁄4 Cup (4 tbs)
  Reduced-calorie mayonnaise/Salad dressing 2 Tablespoon
  Curry powder 1 Teaspoon
  Canned tuna 12 1⁄2 Ounce, drained (Water Pack, 1 Can)
  Pineapple tidbits and mandarin orange sections 11 Ounce, drained (1 Can)
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)
  Toasted coconut 1⁄2 Cup (8 tbs)
  Lettuce leaves 4
  Skim milk 2 Tablespoon
Directions

For dressing, in a small mixing bowl stir together yogurt, mayonnaise or salad dressing, and curry powder.
Set aside.
For salad, in a medium mixing bowl stir together tuna, fruit, and water chestnuts.
Place dressing and salad mixture, separately, into the freezer for 15 minutes to chill.
Stir the toasted coconut into the salad mixture.
Spoon onto lettuce-lined plates.
Stir skim milk into dressing, if necessary, to reach desired consistency.
Drizzle dressing over each salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Coconut
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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