In a Bento-style box, put 3 oz. light canned tuna in water, drained,¼ cup edamame, 1 oz. low-fat Swiss, 4 reduced sodium whole-wheat crackers, and ¼ cup each Kalamata olives and grape tomatoes dressed with 1 tsp. each olive oil and red-wine vinegar and a pinch of oregano, and 1/3 cup fresh cherries.
Nutrition information: 390 calories, 15 g fat, 2 g sat. fat, 29 g carbs, 8 g sugars, 3 g fiber, 36 g protein, 440 mg sodium.
About Diane Israel. | Feature recipe: Tuna Casserole