1 1/2 lb. new red potatoes, cubed, cooked and drained (skins left on or off depending on preference)
1 cup frozen or fresh petite peas
½ cup sliced black olives
1/2 of a small red onion, thinly sliced
1/2 of a medium red pepper, sliced thinly into strips
1 6 ½-oz. can fancy albacore tuna water packed or ½ lb. Ahi /Yellow Fin Tuna filet, baked,
broiled or grilled
1/4 cup capers – optional
1/4 cup chopped fresh dill or 1 tablespoon dried dill
fresh black pepper to taste
1/2 cup plus 2 tablespoons fat free red or white wine vinaigrette dressing mixed with
2 tablespoons Balsamic vinegar
2 teaspoons extra virgin olive oil
1 small clove garlic, pressed or minced
1. Prepare choice of dressing and set aside.
2. If using fresh tuna filet, season lightly with lemon pepper, garlic powder and salt and bake at 425 for 10 -15 minutes or broil; grill 4 – 8 minutes per side. Allow tuna to cool and flake into bite size pieces.
3. Combine potatoes with all remaining ingredients in a large bowl. Pour dressing of choice over vegetables and gently toss together well.
4. Cover and refrigerate salad for at least 30 minutes. Toss salad gently before serving.
Yield: 8 1-cup servings at approximately 150 calories; 1.5 grams total fat; 0.2 gram saturated fat; 6 milligrams cholesterol; 24 grams carbohydrate; 2.6 grams dietary fiber; 8.5 grams protein; 342 milligrams sodium.