This is a good one and most of us have the recipe - it's in MasterCook under MOuth-Watering Appetizers.
Tuna Tapenade
1 6 1/2-oz can water packed albacore tuna -- drained
1/2 cup dry curd cottage cheese
2 tablespoons lemon juice
2 tablespoons fat-free mayonnaise
2 teaspoons olive oil
1 tablespoon minced fresh parsley
1 teaspoon dried tarragon
1 teaspoon dijon mustard
3 carrots -- cut into sticks
1 cup broccoli florets
3 celery stalks -- cut into sticks
2 cups cherry tomatoes (optional)
In a food processor or blender, blend the tuna, cottage cheese, lemon juice, mayo, oil, parsley, tarragon and mustard until smooth. Chill.
To serve, arrange vegetables on a platter. Use to dip in the tuna mixture. As a change of pace, use this dip as a spread on toasted pita wedges. 8 servings
Variations: Replace the tuna with canned salmon. Substitute your choice of raw veggies such as whole asparagus, cauliflower, zucchini, or jicama.
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Per Serving (excluding unknown items): 66 Calories; 1g Fat (20.0% calories from fat); 8g Protein; 5g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 160mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
I made it with Miracle Whip, but next time I'll use Mayo - it has enough flavor. I've had so many veggies lately, I'm going to have this on a Naan. I've probably had my 1/8 of the recipe already from licking the bowl and spatula.
Tuna Tapenade
1 6 1/2-oz can water packed albacore tuna -- drained
1/2 cup dry curd cottage cheese
2 tablespoons lemon juice
2 tablespoons fat-free mayonnaise
2 teaspoons olive oil
1 tablespoon minced fresh parsley
1 teaspoon dried tarragon
1 teaspoon dijon mustard
3 carrots -- cut into sticks
1 cup broccoli florets
3 celery stalks -- cut into sticks
2 cups cherry tomatoes (optional)
In a food processor or blender, blend the tuna, cottage cheese, lemon juice, mayo, oil, parsley, tarragon and mustard until smooth. Chill.
To serve, arrange vegetables on a platter. Use to dip in the tuna mixture. As a change of pace, use this dip as a spread on toasted pita wedges. 8 servings
Variations: Replace the tuna with canned salmon. Substitute your choice of raw veggies such as whole asparagus, cauliflower, zucchini, or jicama.
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Per Serving (excluding unknown items): 66 Calories; 1g Fat (20.0% calories from fat); 8g Protein; 5g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 160mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
I made it with Miracle Whip, but next time I'll use Mayo - it has enough flavor. I've had so many veggies lately, I'm going to have this on a Naan. I've probably had my 1/8 of the recipe already from licking the bowl and spatula.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
