TUNA SALAD SUSHI
prep:6 minutes cook: none serves:8
calories per 3 pieces:64
A low calories snack approach for tuna-refreshing as a stop at a sushi bar.
1 31/4- ounce can chunk-style water-packed tuna
1 tablespoon finely chopped onion
2 tablespoons finely chopped celery
1 tablespoon reduce-calorie mayonnaise
1/2 teaspoon soy sauce
8 outer leaves of Boston lettuce
1. In a small bowl,combine tuna,onion celery,and mayonnaise. mix with a fork to blend well. season with soy sauce.
2.Rinse lettuce leaves and pat dry. Quarter the scallions lengthwise.
3.Spread 1 tablespoon tuna mixture along one side of each lettuce leaf and place a piece of scallion on each .Roll up up each leaf and cut into thirds.
SALMON SLICES IN LIME JUICE
prep:10 minutes cook: none Marinate:45 minutes serves:8
calories per serving; 34
A most elegant Treat. Delicious as is, or serve on crackers at an extra 37 calories per cracker.
1/2 pound fresh salmon, skinned and boned
3 tablespoons fresh lime juice
1/2 small onion, minced
1/8 teaspoon coarsely cracked white pepper
2 tablespoon chopped fresh dill, or 2 teaspoons dried dill weed
Dash of dry mustard
Parsley springs or watercress
1.Chill salmon in freezer for 15 minutes,then slice paper thin. spread slices on a ceramic or glass dish.
2.Sprinkle salmon with lime juice, onion, pepper, dill, and dry mustard.
3.Refrigerate salmon 30 minutes or overnight, basting occasionally with the marinade. Garnish with parsley or watercress to serve