Salad works well as a light summer dish

1/4 cup bulgur
1/2 cup plain low fat yogurt
1 Tbsp. lemon juice
2 Tbsp. thinly sliced green onion
1 medium tomato, seeded and diced
2 cups lettuce greens
1/2 cup hot water
1 Tbsp. chopped fresh mint or 2 tsp.
dried mint, crushed
1 Tbsp. Dijon mustard
1 6 1/2 or 7 oz. can water
packed tuna, drained
1 cup diced zucchini or cucumber

1. In a medium bowl, combine bulgur and water.
2. Let stand 30 minutes. Drain well.
3. Stir yogurt, mint, lemon juice, mustard and green onion into bulgur.
4. Add tuna, tomato and zucchini or cucumber.
5. Stir gently to break up tuna and coat with yogurt mixture.

YIELD: 4 servings

NUTRITION ANALYSIS PER SERVING: Calories, 132; Percentage Calories from Fat, 8%; Cholesterol, 31 milligrams; Sodium, 149 milligrams*; Dietary fiber, 2.5 grams

*Sodium content does not include addition of optional amounts of salt mentioned in the recipe.

From Healthy Hispanic Recipes by the National Cancer Institute.