Tuna and Vegetable Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 254 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 30 milligrams
- Sodium
- 682 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 4.5 grams
- Protein
- 18 grams
- Sugar
- 5 grams
- Total: 20 min
- Prep: 20 min
Ingredients
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
Directions
- 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.