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

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Recipe Summary

total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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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

168 calories; protein 7.2g; carbohydrates 6.9g; dietary fiber 3.1g; sugars 3.1g; fat 13.4g; saturated fat 1.9g; cholesterol 9.9mg; vitamin a iu 7993.1IU; vitamin c 17.7mg; folate 129.5mcg; calcium 47.8mg; iron 1.5mg; magnesium 27.7mg; potassium 428.6mg; sodium 419.5mg; thiamin 0.1mg.
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