Tuna and Vegetable Salad

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
  • Nutrition Info
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8 ribs celery from the heart with leafy tops, chopped

6 plum tomatoes, chopped

One 15-ounce can chick peas, drained

1 medium onion, chopped

A handful flat-leaf parsley leaves, coarsely chopped

1/2 cup pitted black olives, coarsely chopped

Two 6-ounce cans Italian tuna, drained

2 lemons

1/3 cup olive oil

Salt and freshly ground black pepper


  1. In a bowl combine celery, tomatoes, chick peas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.

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