Nutrition per serving may change if servings are adjusted.
¼ cup lemon juice
3 tablespoons extra-virgin olive oil
½ teaspoon garlic, salt
8 cups chopped hearts of romaine
2 medium tomatoes, diced
½ cup sliced pimiento-stuffed green olives
Freshly ground pepper, to taste
2 6-ounce cans chunk light tuna, drained (see Note)
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.
168 calories;13 g fat(2 g sat); 3 g fiber; 7 g carbohydrates; 7 g protein; 129 mcg folate; 10 mg cholesterol; 3 g sugars; 0 g added sugars; 7,993 IU vitamin A; 18 mg vitamin C; 48 mg calcium; 2 mg iron; 420 mg sodium; 429 mg potassium
Vitamin A (160% daily value), Folate (32% dv), Vitamin C (30% dv)