Curried Tuna Salad with Apples, Raisins and White Beans

Curried Tuna Salad with Apples, Raisins and White Beans

⅔ cup fat-free or reduced-fat mayonnaise

2 tablespoons fresh lemon juice

2 tablespoons minced fresh basil leaves

1 tablespoon curry powder (I like Madras), or to taste

¼-½ teaspoon fresh-ground black pepper

¼ teaspoon Dijon mustard

2 cans (6 ounces each) solid white tuna in water, drained

1 can (15.5 ounces) white beans (such as cannelloni or Great Northern), drained and rinsed

¼ cup raisins, chopped

1 medium rib celery, minced (about cup)

2 tablespoons minced red onion

1 apple (such as Gala), cored (not peeled) and cut in ¼-inch dice (about 1 cup)

In a medium, nonreactive mixing bowl whisk mayonnaise, lemon juice, basil leaves, curry powder, pepper and Dijon mustard together until combined. Add tuna and break up with a fork. Add beans, raisins, celery, onion and apple. Using a large rubber spatula, fold and stir together until coated with dressing. Serve immediately or cover and refrigerate until needed.

Makes about 4 cups (enough to stuff four medium tomatoes).

:Nutrition values per serving: 290 calories (3.9 percent from fat), 1.3 g fat (0.4 g saturated), 41.4 g carbohydrates, 7.6 g fiber, 29 g protein, 25 mg cholesterol, 625 mg sodium.