DECATUR - Today's recipes are included in Cook's Choice for selfish reasons.

I not only happen to like seafood, especially tuna and shrimp, but seafood is currently my protein of choice. So, thanks to French's Mustard for a couple of good suggestions.

The light tuna salad could be a first course served over toast rounds while French's suggested an elegant presentation for the shrimp salad: serve it in martini glasses.

Mediterranean Tuna Salad

1 /2 cup reduced-sodium tomato-vegetable juice

4 tablespoons French's Horseradish Mustard or French's Spicy Brown Mustard

2 (6-ounce) cans tuna, packed in water, well drained

2/3 cup chopped roasted red bell pepper

1 /2 cup chopped celery

4 tablespoons chopped parsley

2 tablespoons chopped pitted Kalamata olives (about 5)

Mix juice and mustard in medium bowl. Add remaining ingredients and toss to coat well. Cover and chill. Serve tuna salad over lettuce, on whole wheat rolls or on toast rounds.

Makes 4 to 6 servings.

Nutritional data per serving: 136 calories; 36 calories from fat; 1g saturated fat; no trans fat; 30mg cholesterol; 18g protein; 5g carbohydrates; 392mg sodium; 1g fiber.

- Source: French's Mustard

Floribbean Shrimp Salad

1 1/2 pounds large shrimp, peeled and deveined

3 tablespoons light lime vinaigrette

3 tablespoons French's Honey Dijon Mustard

3 tablespoons plain nonfat yogurt

1 large mango, peeled and diced (about 1½ cups)

1 medium red bell pepper, diced

1 medium avocado, peeled, pitted and diced

1 (5-ounce) package mixed salad greens

Cook shrimp in boiling water to cover about 3 minutes until shrimp turn pink. Drain and cool.

Mix vinaigrette, mustard and yogurt in large bowl. Add cooled shrimp, mango, bell pepper and avocado. Toss gently until coated. Chill. Serve on salad greens. If desired, garnish with fresh chopped cilantro or basil.

Makes 4 servings.

Nutritional data per serving: 264 calories; 81 calories from fat; 1g saturated fat; no trans fat; 222mg cholesterol; 26g protein; 19g carbohydrates; 491mg sodium; 5g fiber.

Notes: Cooked and peeled shrimp may be purchased from the seafood department. Papaya or peaches may be substituted for mango.

- Source: French's Mustard

Arlene Mannlein can be reached at amannlein@herald-review.com or 421-6976.