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Salad with tuna and pineapple

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Ingredients for 2 servings:

  • 1 m.-sized tomato(s)
  • 1 m.-large pepper
  • 1 romaine lettuce (mini)
  • 150 g pineapple, fresh
  • 1 can tuna, in its own juice
  • 75 g yogurt, 0.1% fat
  • pepper
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

WW suitable

Wash and chop the vegetables. Drain the tuna juice. Place everything in a bowl and season with salt and pepper, then mix. Cut the pineapple into chunks. Place approximately 50g of pineapple in a blender with the yogurt and blend until smooth. Add the remaining pineapple and the finished yogurt dressing to the salad. Mix well again.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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