1/4 cup plain nonfat yogurt
3 tbsp mayonnaise
1 1/2 tbsp Dijon mustard
1 tsp grated lemon peel
1 6 oz can tuna in spring water, drained
2 tbsp fresh lemon juice
15 oz can garbanzo beans, rinsed, drained
3/4 cup chopped sweet onion
1 cup sliced celery
1 cup grape or cherry tomatoees
1/2 cup chopped fresh Italian parsley
1/2 head small Romaine
Whisk yogurt, mayonnaise, mustard, and lemon peel in small bowl to blend.
Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley, and yogurt dressing to bowl. Toss to blend.
Remove Romaine leaves from head, wash and drain. Cut the leaves in half vertically and then slice crossiwse. Line a platter with the Romaine and spoon the tuna slad over it or toss the tuna salad with the sliced Romaine. Serve.
Serves 4 – 6
Adapted from Bon Appetite August 1999
