Meditteranean Tuna Salad
Nutrition per serving
| Calories | 516 kcal |
| Protein | 29.4 g |
| Carbs | 23.9 g |
| Fats | 35.7 g |
| Saturated Fat | 4.2 g |
| Monounsaturated Fat | 21.9 g |
| Polyunsaturated Fat | 4.9 g |
| Sugars | 9.5 g |
| Fiber | 6.7 g |
| Sodium | 805 mg |
Ingredients
| Fish, tuna, light, canned in oil, drained solids | |
| Artichoke(s) (globe or french) | |
| Sun-Dried Tomatoes | |
| Red Bell Pepper (capsicum) | |
| Olive Oil | |
| Lemon Juice | |
| Yellow Mustard | |
| Parsley | |
| Basil Leaves | |
| Black Pepper | |
| Black Olives | |
| Fresh Mint Leaves | |
| Romaine Lettuce |
1. Dice the artichoke and sun-dried tomatoes. Chop olives.
2. Roast half bell pepper, then chop finely. Chop fresh parsley and mint leaves.
3. Place tuna in a bowl and flake the meat with fork to break up large chunks. Stir in chopped olives, diced sun-dried tomatoes, artichoke hearts and chopped bell pepper. Mix well to combine. Season lightly with salt (optional) and sprinkle a generous amount of ground black pepper.
4. Combine lemon juice, olive oil, mustard, chopped parsley, basil and mint leaves in a jar or other container with lid. Add a pinch of salt (optional), then shake the jar or container for the mixture to combine.
5. Combine tuna with the dressing and refrigerate for 30 minutes to chill, for the flavors to fully develop.
6. Place some lettuce leaves on a serving plate.
7. Serve tuna salad over the lettuce leaves.