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Canyon Ranch Tuna Salad
Makes 4 ServingsIngredients
* | 1 can albacore tuna in water, drained, about 6 ounces |
* | 2 tablespoons diced red bell pepper |
* | 2 tablespoons diced yellow bell pepper |
* | 2 tablespoons sweet pickle relish |
* | 2 tablespoons diced celery |
* | 2 tablespoons canola oil mayonnaise |
* | 1/2 teaspoon Dijon mustard |
* | Pinch of salt and freshly ground black pepper |
Instructions
1 | Combine all ingredients in a medium bowl and mix well. |
2 | Serve immediately or refrigerate, covered, for up to 2 days. |
Notes
- EACH 1/4 CUP SERVING CONTAINS APPROXIMATELY: 95 calories, 4 gm. carbohydrate, 6 gm. fat, 4 mg. cholesterol, 12 gm. protein, 246 mg. sodium, Trace fiber
Source
![cover](/hmc/images/canyonranchcooks_sm.jpg)
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
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These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at
www.canyonranch.com