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?

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2005


Ingredient Checklist


Instructions Checklist
  • 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.



Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition Facts

167.9 calories; protein 7.2g 14% DV; carbohydrates 6.9g 2% DV; exchange other carbs 0.5; dietary fiber 3.1g 12% DV; sugars 3.1g; fat 13.4g 21% DV; saturated fat 1.9g 9% DV; cholesterol 9.9mg 3% DV; vitamin a iu 7993.1IU 160% DV; vitamin c 17.7mg 30% DV; folate 129.5mcg 32% DV; calcium 47.8mg 5% DV; iron 1.5mg 9% DV; magnesium 27.7mg 10% DV; potassium 428.6mg 12% DV; sodium 419.5mg 17% DV; thiamin 0.1mg 10% DV.