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:
343.3 calories; protein 18.8g 38% DV; carbohydrates 33g 11% DV; exchange other carbs 2; dietary fiber 8.4g 34% DV; sugars 4.1g; fat 16.3g 25% DV; saturated fat 2.3g 12% DV; cholesterol 20.4mg 7% DV; vitamin a iu 4974IU 100% DV; vitamin c 97.3mg 162% DV; folate 237.5mcg 59% DV; calcium 124mg 12% DV; iron 4.5mg 25% DV; magnesium 82.3mg 29% DV; potassium 814.5mg 23% DV; sodium 582.7mg 23% DV; thiamin 0.2mg 17% DV.
Exchanges:
1 starch, 1 vegetable, 2 1/2 lean meat, 2 fat
