Quote:
Originally Posted by bizi
I found that I really like using a low fat balsalmic vinegrette in my tuna... paul newmans...gives it some zip and a lot less calories than mayo.
bizi
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When I was at WW another lifetime ago we used mustard in our tuna. I like the uniqueness of it like that. Of course it hasta be almost black with pepper too! I heard once that using a lot of pepper is good for your arteries. I wonder if there's any truth to that?
Has anyone ever heard anything about that? Just curious. Not you curious!
Hugs,
LS