Mediterranean Tuna Salad
- Dairy free
- Egg free
- Gluten free
- Nut free
Ingredients
- 3 tbs olive oil
- 1 tbs vinegar
- 1/4 tsp dried basil
- 1 clove garlic
- 1 pinch salt
- 2 pinch pepper
- 420 g can tuna in spring water, drained
- 400 g can no-added-salt cannelini or butter beans, drained
- 250 g punnet cherry tomatoes
- 12 whole olive
- 1 medium red capsicum
- 1 small onion
- 1 cup parsley
Method
- To create dressing in a small bowl whisk together the oil, vinegar, dried basil, garlic, and seasoning.
- In another large bowl fold together all remaining ingredients and then add the dressing.
2 serves of vegies in each serve of this recipe.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 1437.2 kj | 425.7 kj |
| Protein | 24.9 g | 7.4 g |
| Fat, total | 18.9 g | 5.6 g |
| — saturated | 3.3 g | 1 g |
| Carbohydrate | 13.9 g | 4.1 g |
| — sugars | 6.8 g | 2 g |
| Sodium | 737.7 mg | 218.5 mg |
| Fibre | 8 g | 2.4 g |