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?
- 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 pimiento-stuffed green olives
- 2 cans (6 ounces each) chunk light tuna, drained (see Ingredient 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.
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
258 calories; 13g total fat; 2g total saturated fat; 53mg cholesterol; 428mg sodium; 8g carbohydrates; 3g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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