A quick lunch for four, this salad features a mild tuna mixture seasoned with a sweet curry mayonnaise and crunchy celery, water chestnuts, and red bell peppers. Clusters of seedless red grapes make an attractive accompaniment.

Serves 4

Tuna Salad

  • 1/2 cup light mayonnaise
  • 1 tablespoon plus 1 teaspoon sugar
  • 2 teaspoons curry powder
  • 1/8 teaspoon cayenne
  • 2 5-ounce cans very low sodium albacore tuna, packed in water, drained and flaked
  • 8-ounce can sliced water chestnuts, drained
  • 1 medium red bell pepper, chopped
  • 1-1/2 medium ribs of celery, chopped


  • 8 large red-leaf lettuce leaves
  • 4 slices pineapple, fresh or canned in their own juice
  • 2 tablespoons finely chopped pecans, dry-roasted
  1. In a medium bowl, whisk together the mayonnaise, sugar, curry powder and cayenne.
  2. Stir in the remaining tuna salad ingredients.
  3. Arrange the lettuce leaves on plates. Place the pineapple slices in the center of the lettuce. Top with scoops of tuna salad. Sprinkle with the pecans.

Per serving:

  • Calories 245
  • Total fat 11 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Polyunsaturated fat 6 g
  • Monounsaturated fat 3 g
  • Cholesterol 41 mg
  • Sodium 327 mg
  • Carbohydrate 21 g
  • Fiber 4 g
  • Sugars 12 g
  • Protein 20 g

Dietary exchanges: 1/2 fruit, 1 vegetable, 1/2 carbohydrate, 2-1/2 lean meat, 1/2 fat

– from the book, “The New American Heart Association Cookbook, 8th Edition” from the American Heart Association.

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