as a part of my new year’s resolution to #takecare of myself and everything around me, i’ve been tracking everything passing my lips on weight watchers as closely as i can. over the last few weeks, i’ve realized that i can’t slack off when it comes to tracking alcohol, mayonnaise, or other little things that i sometimes conveniently forget to track.
one of the other big challenges for me is figuring out what’s fast and simple for lunch that doesn’t require me to buy a ton of things at the grocery store. i’ve always loved tuna fish salad (thanks dad – one of the things you did leave me with is a healthy appetite for this meal that you taught me how to make at 5 years old), and family members who have tasted my recipe have always wanted the secret to my tuna fish madness. the only problem with my recipe is that it’s loaded with calories and fat because it has boiled eggs and lots of real mayonnaise in it. well … i’ve created a lighter version that is also pretty damn delicious.
[source]
[shop it on amazon: Chicken of the Sea Tuna Chunk Light Water, 5 Ounce Tins (Pack of 48)
so here’s what’s in the recipe:
1 can of chicken of the sea chunk light tuna in WATER (not oil y’all) – i’m using the can from costco, the whole thing, which is technically 3 servings of this lovely canned fish
2 tbsp. mt. olive relish with splenda – in my full-on recipe, i use something that i seem to only be able to find in the grocery store in the south: mt. olive salad cubes. i’ve had to substitute sweet relish here in brooklyn, and it works, it’s just chopped a bit differently. and i usually hate splenda, but i just can’t resist that a serving of this is 0 weight watchers points+.
1 tbsp of hellman’s mayonnaise – i’m a hellman’s girl. that’s just how it is. some people are miraclewhip, some are duke’s, i love hellman’s. and i HATE fat free and low fat mayo, so i use the full fat. you can use low fat and reduce the number of points in this even FURTHER.
1 tbsp of dijon mustard – this is the secret sauce. you can use spicy mustard or yellow mustard or any kind of mustard your little heart desires. i like dijon in mine (or even grey poupon).
romaine lettuce – you can use these as wraps, but i just wash the leaves off and lay it on the plate as a bed and put the tuna fish on top. it helps me avoid dumping tuna in my lap … which is totally something i would do.
instructions:
drain your tuna! but you don’t have to drain it if you like it a little more on the moist side. mix all that jimmy jam together, and then plop it on top of the romain. eat it with a knife and fork, and then call it a day.
i know a lot of people like tuna melts … i’m not that girl, but you can also sprinkle a little shredded cheddar on top and broil these for a minute or two if you’re craving a tuna melt but are trying to go light.
yum yum tuna fish salad gone light for lunch!
TUNA MELTS: YES OR NO?
