Tuna And Asparagus Salad Bread Bowl

Servings: Serves 4-6 Course: Salads
Prep/Cook time: 30-40 minutes

Diet Considerations: Low sugar, Good source of Omega-3, Good source of Fiber

Ingredients:

2 cans or pouches (5 oz) Bumble Bee® Tuna, drained and flaked
1 round bread loaf (about 1 ½ pounds)
6 spears asparagus, cooked and cut into 2-inch pieces
2 hard-cooked eggs, chopped
½ cup sliced black olives
½ cup sliced stuffed green olives
1/3 cup diced green onions
6 large leaves green leaf or romaine lettuce

Dressing
1/3 cup reduced-calorie mayonnaise or salad dressing
1/4 cup plain low-fat yogurt
2 tablespoons red wine vinegar
1 teaspoon dried tarragon, crushed
1 teaspoon dried basil, crushed

Directions:

Cut top of bread loaf, reserve to use lid later. Hollow out loaf, leaving a 1'inch thick shell. Cook asparagus simmering in water for 5 minutes until tender crisp. Prepare salad dressing in a small bowl, blending together mayonnaise, yogurt, vinegar, tarragon and basil. Combine tuna, asparagus, eggs, olives, onions and toss with dressing. Line bread shell with lettuce leaves and spoon tuna mixture into shell. Serve with crackers or cut up leftover bread.

Nutrition Information: For one serving (390g) - Calories 690 (from Fat 150), Fat 17g (Saturated 3g), Trans Fat 0, Cholesterol 145mg, Sodium 1730mg, Total Carbohydrate 91g, Fiber 6g, Sugars 5g, Protein 37g.