This tuna salad recipe is great for a crowd. It serves 12, but it's easy to cut it in half. If you want to bulk it up even more, you can add cooked elbow pasta to the mix. It's also great on a whole-wheat roll or bagel.
1 cup low-fat mayonnaise
2 tsp Dijon mustard
1/2 cup grated carrots
1 cup diced celery
4 Tbsp pickle relish
7 cans (6 ounces each) water-packed tuna fish, drained well
Combine all the ingredients (adding salt and pepper to taste) in a large bowl. Chill 3 hours before serving or let chill overnight.
(For those of you counting points, each serving is 3.)