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Tuna Coconut Toss Recipe
|Plain low-fat yogurt||1⁄4 Cup (4 tbs)|
|Reduced-calorie mayonnaise/Salad dressing||2 Tablespoon|
|Curry powder||1 Teaspoon|
|Canned tuna||12 1⁄2 Ounce, drained (Water Pack, 1 Can)|
|Pineapple tidbits and mandarin orange sections||11 Ounce, drained (1 Can)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Toasted coconut||1⁄2 Cup (8 tbs)|
|Skim milk||2 Tablespoon|
Serving size: Complete recipe
Calories 1197 Calories from Fat 498
% Daily Value*
Total Fat 56 g85.5%
Saturated Fat 24.8 g123.8%
Trans Fat 0 g
Cholesterol 75.6 mg
Sodium 1699 mg70.8%
Total Carbohydrates 65 g21.8%
Dietary Fiber 13.9 g55.4%
Sugars 32.6 g
Protein 122 g243.4%
Vitamin A 83.3% Vitamin C 14.2%
Calcium 307.4% Iron 161%
*Based on a 2000 Calorie diet
For salad, in a medium mixing bowl stir together tuna, fruit, and water chestnuts.
Place dressing and salad mixture, separately, into the freezer for 15 minutes to chill.
Stir the toasted coconut into the salad mixture.
Spoon onto lettuce-lined plates.
Stir skim milk into dressing, if necessary, to reach desired consistency.
Drizzle dressing over each salad.