Dressing

• 1/4 cup low-sodium tomato juice
• 2 tbsp. lemon juice
• 1/4 tsp. onion powder
• 1/4 tsp. paprika
• Pinch black pepper, or to taste

In a small bowl, combine the dressing ingredients.

Tuna Salad

• 1 6 1/2-oz. can water-packed tuna, drained
• 1 tbsp. green or red pepper, minced
• 1 small carrot, shredded
• 1 green pepper, halved lengthwise and seeded

In another bowl, combine the tuna, carrot, and minced pepper. Pour the dressing into the tuna salad and mix thoroughly. Fill the green pepper halves. Serves 1-2.

Calories - 149; Saturated fat - 1 g.; Total fat - 2 g.; Carbohydrates - 6 g.;
Cholesterol - 36 mg.; Sodium - 53 mg.

Gail Ashkanazi-Hankin, Denver
Author of Passover Lite