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Ingredients

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Directions

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  • Place eggs in medium-size saucepan. Cover with water by 1 inch. Bring just to boiling. Remove from heat. Let stand 15 minutes.

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  • Meanwhile, combine pickle juice, lemon juice, regular and reduced-fat mayonnaise, celery seed, red pepper, salt and black pepper in medium-size bowl. Add carrot, radish, pickles and tuna; stir to break up tuna.

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  • Pour off hot water from eggs; run under cold water until cool to touch. Peel eggs; coarsely chop. Add to tuna mixture. Serve with shredded lettuce and pitas or English muffins.

Nutrition Facts

338 calories; 19 g total fat; 4 g saturated fat; 167 mg cholesterol; 695 mg sodium. 31 g carbohydrates; 10 g fiber; 22 g protein;

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