Tuna and Tofu Salad
Yield: 2 servings
Dressing:
- 1 clove garlic, minced
- 1 tablespoon balsamic vinegar (well aged)
- 1 ½ teaspoons Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup extra virgin olive oil
For the dressing: Whisk together all dressing ingredients except the oil and blend until smooth. Slowly add in the oil and mix until dressing is a thick consistency. Chill dressing until serving salad.
Salad:
Yield: 2 servings
- 4 cups red leaf lettuce, washed, dried and torn
- 1 large ripe tomato, diced
- ½ a large Vidalia sweet onion, sliced
- ¼ cup green onions, sliced
- ½ cup sliced button mushrooms
- 1 block (14 ounce package) extra firm tofu
- 1 (12 ounce) can of water packed tuna fish
For the salad: Arrange lettuce on a large salad plate. Cut tofu into one inch cubes and add to salad. Mix tomato and onion together and sprinkle over tofu. Sprinkle drained tuna flakes over tomato mixture then add green onions. Pour chilled dressing in desired amount over salad before serving.
Nutritional Information Per Serving (1/2 recipe):
- Food weight: 4.5
- Calories: 461
- Fat: 17 g
- Cholesterol: 51 mg
- Sodium: 779 mg
- Carbohydrate: 15 g
- Dietary Fiber: 2 g
- Sugars: 7 g
- Protein: 60 g
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