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Tuna-Mushroom Salad

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(6 oz/170 g) can water-packed tuna 1 red onion
lb (250 g) mushrooms
1 sprig fresh oregano
1 sprig fresh thyme
3 fresh sage leaves
2 tsp (10 ml) olive oil
Salt and freshly ground pepper
cup (125 ml/100 g) low-fat yogurt
1 tbsp (15 ml) wine vinegar
1 tbsp (15 ml) ketchup
A few lettuce leaves
2 tbsp (3o ml) small capers


Serves: 2


Peel the onion and cut into small wedges. Halve or quarter the larger mush­rooms; leave the small ones whole. Finely chop the oregano, thyme and sage.

Heat the oil. Stir in the onion and sauté until translucent. Add mushrooms and cook for 2 to 3 minutes on high heat. Season with the herbs, salt and pepper, and leave to cool slightly.

Drain the tuna and place in a small bowl. Combine with the yogurt, vinegar and ketchup, and mix well or purée. Season with salt and pepper.

Tear lettuce into bite-size pieces. Arrange on two plates and cover with the mushrooms. Drizzle with the tuna dressing and sprinkle the capers on top.

Per serving:- approx. 112 calories 12 g protein, 5 g fat, 5 g carbohydrates

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