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Chopped Salad al Tonno
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1/4 cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon garlic salt
- Freshly ground pepper to taste
- 8 cups chopped hearts of romaine
- 2 medium tomatoes, diced
- 1/2 cup sliced pimento-stuffed green olives
- 2 (6 ounce) cans chunk light tuna, drained (see ingredient note)
Nutrition Info
Per Serving
- Calories: 254 kcal
- Carbohydrates: 7 g
- Dietary Fiber: 3 g
- Fat: 14 g
- Protein: 24 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 4 servings
3. Still Hungry?
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?
Notes:
Ingredient Note
Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light, on the other hand, which comes from smaller fish, skipjack or yellowfin, is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples.
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Nice!!!
xxxdeathofbladesxxx - April 28, 2009 10:50:48 PM PSTMade it at home and very delicious almost like a simple version of a tuna nicoise salad. It\\'s got a nice fresh bite and the flavors work very well. Although I do not enjoy the color of pimento stuffed olives in a salad. I just prefer the Kalamata olives. Overall a great dish. I recommend it!
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