NUTRITION

SERVINGS

INGREDIENTS

6 oz Canned skipjack tuna

1 tbsp Capers

2 tbsp Red onion

1 stalk Celery

1.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

2 tbsp Fresh parsley

1 cup Cucumber

0.5 cup Cherry tomatoes

5 whole Kalamata olives

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Mixed baby greens

PREPARATION

• 1

  Drain the canned tuna thoroughly and place it into a medium-sized mixing bowl.

• 2

  Use a fork to flake the tuna into smaller, bite-sized pieces.

• 3

  Finely dice the red onion and celery, then add them to the bowl along with the drained capers.

• 4

  Dice the cucumber into small cubes and halve the cherry tomatoes, then add them to the mixture.

• 5

  Pit and slice the Kalamata olives and add them to the bowl.

• 6

  In a small separate jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and black pepper to create the dressing.

• 7

  Pour the dressing over the tuna and vegetables, then add the freshly chopped parsley.

• 8

  Gently toss all ingredients until evenly coated and well combined.

• 9

  Arrange the mixed baby greens on a plate and scoop the tuna salad over the top to serve.