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- #NAME:"Tuna Salad",#SERV:[2,4,0],#ING:[["can tuna packed in water (6-ounce), drained","tsp. red wine vinegar","c. fat-free cottage cheese","tomato, seeded and chopped","tbl. capers","salt and freshly ground pepper, to taste"],["1 can tuna packed in water (6-ounce), drained","1 tsp. red wine vinegar","1 c. fat-free cottage cheese","1 tomato, seeded and chopped","1 tbl. capers","salt and freshly ground pepper, to taste"],["2 cans tuna packed in water (6-ounce), drained","2 tsp. red wine vinegar","2 c. fat-free cottage cheese","2 tomatoes, seeded and chopped","2 tbl. capers","salt and freshly ground pepper, to taste"]],#DIR:["1)In a medium-size bowl, separate the tuna with a fork. Sprinkle the vinegar over the tuna, then add the remaining ingredients. Mix thoroughly.","2)Serve on Rye Krisp crackers."],#PRE:"I really think mayonnaise is passé. We can get along so well without it, and this recipe is proof. When I give my clients’ fridge a make over, the first thing I do is take out the mayonnaise, and they inevitably ask, “How will I make tuna salad?” Here’s how. And don’t wrinkle your nose at the idea of tuna and cottage cheese combined. My mother recommended it to me when I was pregnant with my daughter, and I lived on it. It’s a light, fresh mix, and a high-protein lunch."
