Mediterranean Tuna Antipasto Salad for Two
Capers, red onion and fresh herbs give canned tuna and beans a light, fresh taste. Here we serve the tuna salad on a bed of greens. It also works well stuffed into a pita for a sandwich. Give it some extra kick with a pinch of crushed red pepper or cayenne. Serve with olive bread. Source: EatingWell Magazine, July/August 2009
Ingredients
Directions
Tips
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
Per Serving:
343 calories; 16.3 g total fat; 2.3 g saturated fat; 20 mg cholesterol; 583 mg sodium. 815 mg potassium; 33 g carbohydrates; 8.4 g fiber; 4 g sugar; 18.8 g protein; 4974 IU vitamin a iu; 97 mg vitamin c; 238 mcg folate; 124 mg calcium; 4 mg iron; 82 mg magnesium;
Exchanges:
1 starch, 1 vegetable, 2 1/2 lean meat, 2 fat
