Tune Olé
by Jo Ellen Shield, MED RD LD and Mary Mullen, MS RD
Servings: 6 (1 taco Per Serving)
| Nutrition Facts |
| Serving Size 1 taco |
| | | | |
| Amount per serving |
| Calories 238 | |
| % Daily Value* |
| Total Fat 8.9g | |
| | Saturated Fat 2.8g | |
| Cholesterol 37.3mg | |
| Sodium 551mg | |
| Total Carbohydrate 26.3g | |
| | Dietary Fiber 3g | |
| Protein 22.8g | |
| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
Ingredients
6 whole wheat flour tortillas
1 12-ounce can tuna packed in water, drained
2 cups shredded iceberg lettuce
2 medium tomatoes, chopped
1 small onion, chopped
4 ounces grated, reduced-fat Monterey Jack or cheddar cheese
Taco sauce or fat-free sour cream (optional)
Directions
- Place two heaping tablespoons of tuna across the middle of each tortilla.
- Add lettuce, tomatoes, onion and cheese to each taco.
- Fold in half, and serve with taco sauce and sour cream (optional).
Cooking Tip
Variation
Substitute low-fat refried beans for tuna, and toss in a few sliced black olives.