| Yield | 1 |
|---|---|
| Prep Time | 15 minutes |
| Eating | thrive-dining |
This is a very simple and elegant solution for a very nutritious lunch. The creator is Bob Cavanaugh, a long-time member of the CR society and an expert on low calorie, high nutrition eating. Check out the nutritional profile. Thanks Bob!
1. Drain tuna and mix in fat free sour cream and mayonnaise
2. Cut top off pepper, clean and cut into wedges along ribs
3. Fill pepper wedges with tuna mix and top each with cherry tomato
4. Any left over tuna can be spooned onto cucumber slices
5. Arrange on a bed of spinach sprinkled with dressing
6. Tuna Boats can be lifted and eaten as "finger food"
| Servings Per Recipe 1 Amount Per Serving | |
|---|---|
| Calories (kcal) | 476 |
| Carbohydrates | 27 g |
| Protein | 48.2 g |
| Fat | 20.7 g |
| Fiber | 7 g |
| Cholesterol | 55.8 mg |
| Calcium | 15 % |
| Copper | 20 % |
| Iron | 65 % |
| Magnesium | 37 % |
| Manganese | 41 % |
| Phosphorus | 50 % |
| Potassium | 74 % |
| Selenium | 195 % |
| Sodium | 79 mg |
| Zinc | 15 % |
| Vitamin A | 335 % |
| Vitamin B-6 | 63 % |
| Vitamin B-12 | 211 % |
| Vitamin C | 594 % |
| Vitamin E | 65 % |
| Thiamin (B-1) | 24 % |
| Folate | 127 % |
| Riboflavin (B-2) | 31 % |
| Niacin | 150 % |
| Pantothenic Acid | 16 % |