3 English cucumbers
2/3 cup plain nonfat Greek yogurt
1/3 cup coarsely chopped pitted Kalamata olives
1/3 cup finely chopped red onion
2 tablespoons fresh lemon juice
1/4 teaspoon garlic salt
2 cans (5 ounces each) solid white albacore tuna in water, drained and flaked
Cut ends off of each cucumber; cut each cucumber into 10 slices. Scoop out cucumber slices with a rounded 1/2 teaspoon, leaving thick shell.
Stir yogurt, olives, onion, lemon juice, and garlic in large bowl until smooth and well blended. Stir in tuna.
Spoon about 1 tablespoon tuna salad into each cucumber cup. Serve immediately.
Yield: 10 servings.
Serving size: 2 tuna cups.
Nutrition Facts Per Serving:
Calories: 32
Carbohydrates: 2 g
Protein: 5 g
Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 8 mg
Sodium: 102 mg
Fiber: 1 g
Exchanges per serving:
1 Meat.