Breaking News Bar
posted: 7/3/2013 6:05 AM

Greek Tuna Salad

hello
Success - Article sent! close
  • Vibrant tomatoes bring a load of nutrients and flavor to this Greek-style salad.

       Vibrant tomatoes bring a load of nutrients and flavor to this Greek-style salad.
    Paul Valade | Staff Photographer

 

2 tablespoons red wine vinegar

1 tablespoon olive oil

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

teaspoon dried oregano

3 cups chopped romaine lettuce

1 cup seedless cucumber slices

1 plum tomato, seeded and chopped

red onion, chopped

2/3 cup canned "no salt added" chickpeas, drained and rinsed

2 cans (5 ounces each) low-sodium water-packed Albacore tuna, drained

2 tablespoons feta cheese

4 kalamata olives, pitted and sliced

In a large bowl, whisk together the red wine vinegar and oil. Add the lettuce, cucumber, tomato, onion, chickpeas and tuna. Toss to coat well.

Divide the tuna mixture between 2 plates and top with the cheese and olives.

Serves two.

Nutrition values per serving: 405 calories, 13 g fat, 31 g carbohydrate, 8 g fiber, 41 g protein, 0 cholesterol, 349 mg sodium.

"The Belly Fat Fix" by Marjorie Nolan Cohn (Rodale, 2013)

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here