• 1 lb. canned tuna, drained
• 1/2 cup dry breadcrumbs
• 1 cup mayonnaise
• 1/2 cup plus 2 Tbs. onion, chopped
• 1/4 cup celery, chopped
• 1/4 cup green bell pepper, seeded and chopped
• 1 egg, beaten
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup sour cream
• 1/2 cup cucumber, finely chopped
• 1/2 tsp. dill weed

Preheat oven to 350°F. Combine tuna and breadcrumbs in a bowl. Stir in half the mayonnaise and 1/2 cup of the onion. Add celery, green pepper and egg. Season with salt and pepper to taste. Mix thoroughly. Shape into a loaf and place in a shallow baking dish. Bake 40 minutes. While tuna is baking, combine remaining salad dressing and onion in a blender or food processor. Add sour cream, cucumber and dill weed. Process until smooth. Serve tuna loaf with sauce.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 336, fat 26.4g, 70% calories from fat, cholesterol 63mg, protein 17.0g, carbohydrates 7.9g, fiber 0.5g, sugar 1.7g, sodium 352mg, diet points 9.3.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.3, Fruit: 0.0, Bread: 0.3, Lean meat: 0.1, Fat: 5.0, Sugar: 0.0, Very lean meat protein: 1.7

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