When you’re looking at your average meal, the meat is what usually costs the most. However, getting your protein doesn’t have to break the bank.
Beth Peralta a Registered and Licensed Dietician with the U of I Extension Illinois Nutrition Education Program joins us to make apple tuna salad.
Makes: 6 servings
– 12 ounces (1 large can) water-packed tuna, drained (will have done before coming to the studio)
– 1 cup apples, unpeeled and diced (we’re using Honeycrisp today, but any snacking apple works great here) (will show slicing and dicing apple in-studio)
– ½ cup celery, chopped (will have done before coming to studio)
– ½ cup low-fat mayonnaise or plain yogurt
– ¼ tsp. black pepper
1. Combine all ingredients and chill in the refrigerator.
2. Serve on top of lettuce or spinach salad or on bread as a sandwich.