California tuna salad (Low-calorie)(Low-cholesterol)

 

          An old favorite spruced up with avocado, sweet red pepper and water chestnuts. Serve chill over shredded lettuce for a light lunch or summer supper, or use as a sandwich filling. Try with cooked cubes of freh tuna or shrimp.

Makes 4 servings

• ½ teaspoon grated lime rind
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 2 teaspoons honey
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon liquid red-pepper seasoning
• 1 ripe avocado (about 12 ounces)
• 2 cans (6½ ounces each) tuna pack in water, drained
• 1 sweet red pepper, roasted, cored, seeded, peeled and cut into ½-inch squares or hlaf of a 7-ounce jar roasted red peppers 
• Click here "How to prepare roasted pepper"

• ½ of 8-ounce can water chestnuts, cut into cubes (½ cup)
• 2 tablespoons chopped cilantro or parsley

1. Whisk together lime rind and juice, olive oil, honey, cumin, salt and red-pepper seasoning in medium-size bowl until blended.
2. Pit and peel avocado, cube ; add to dressing, toss to prevent discoloring.
3. Flake tuna into bowl with avocado and dressing ; add red pepper, water chestnuts and cilantro to tuna, toss to combine.
4. Serve chilled.

BON APPÉTIT