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Chopped Salad al Tonno

From: EatingWell

Why have the same mayonnaise-laden tuna when you can make a light, fresh salad that won't hold you back while you chase the kids around the yard?

Servings: 4 servings, generous 2 cups each
Prep: 15 mins
Total: 15 mins
Rated : 
 by 1 person
1/4 cup  lemon juice
3 tablespoons  extra-virgin olive oil
1/2 teaspoon  garlic, salt
  Freshly ground pepper, to taste
8 cups  chopped hearts of romaine
2   medium tomatoes, diced
1/2 cup  sliced pimiento-stuffed green olives
2 6-ounce cans  chunk light tuna, drained (see Ingredient note)
1. Whisk lemon juice, oil, garlic salt and pepper in a large bowl. Add romaine, tomatoes and olives; toss to coat. Add tuna and toss again.
Ingredient Note: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light, on the other hand, which comes from smaller fish, skipjack or yellowfin, is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples.
Nutrition Facts
Calories 258, Total Fat 13 g, Saturated Fat 2 g, Monounsaturated Fat 9 g, Cholesterol 53 mg, Sodium 428 mg, Carbohydrate 8 g, Fiber 3 g, Protein 26 g, Potassium 406 mg. Daily Values: Vitamin A 110%, Vitamin C 60%. Exchanges: Vegetable 2,Lean Meat 3,Fat 2.5.
Percent Daily Values are based on a 2,000 calorie diet

What do you think? Rate this recipe!
jilliandehls wrote:

Wonderful and filling.

3/11/2011 07:14:49 AM Report Abuse
eastsidebootcamp wrote:

Delicious! Added an Avacado too!

1/27/2011 04:32:42 PM Report Abuse

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