View cart background image

Chopped Salad al Tonno

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  15 Minutes
  4 servings, generous 2 cups each
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 6-ounce cans  chunk light tuna, drained (see Ingredient note)

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.
Chopped Salad al Tonno Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chopped Salads
Nutrition Facts per Serving
Yield:   4 servings, generous 2 cups each
Calories: 258
Fat. Total: 13g
Protein: 26g
Carbohydrates, Total: 8g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 53mg
Sodium: 428mg
% Cal. from Fat: 45%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You



Who doesn't? Get recipes now.