Tuna Salad - Innit

Ingredients

4 Servings

Produce

  • Fennel Bulb 45 grams

  • Fresh Celery 3 stalks

  • Dill 2 tablespoons

  • Red Onion 1/2

Spices

  • Salt 1 1/2 tablespoons

  • Red Wine Vinegar 59 milliliters

  • Black Pepper 2 teaspoons

Packaged Products

  • Tinned Tuna In Oil 3 cans

Pantry

  • Extra Virgin Olive Oil 120 milliliters

Canned/Bottled Goods

  • Kalamata Olive 70 grams

  • Capers 34 grams

Preparation

  1. Ingredient Prep

    Prepare ingredients. Add to a large bowl. Reserve celery leaves for garnish.

    • 70 grams, chopped Kalamata Olive
    • 45 grams, shaved or thinly sliced Fennel Bulb
    • 1/2, sliced Red Onion
    • 3 stalks, sliced diagonally Fresh Celery
  2. Salad Assembly

    Add ingredients to bowl with sliced veggies. Mix well.

    • 3 cans, chunk light Tinned Tuna In Oil
    • 34 grams Capers
    • 2 tablespoons Dill
    • 59 milliliters Red Wine Vinegar
    • 120 milliliters Extra Virgin Olive Oil
    • 1 1/2 tablespoons Salt
    • 2 teaspoons, ground Black Pepper
  3. Taste

    Plate on platter or in bowl. Garnish with celery leaves & dill. Top with extra virgin olive oil & black pepper if desired.

Nutrition

  Amount per
serving
Daily value percentage
Calories 500 kcal  
Total Fat 37.0 g 47%
Total Saturated Fat 6.0 g 29%
Unsaturated Fat 31 g  
Low Cholesterol 20 mg 6%
Sodium 3570 mg 160%
Total Carbohydrate 5 g 2%
Fiber Total Dietary 2 g 8%
Sugars Total 2 g  
Excellent Source: Protein 32 g 64%
Vitamin C 4 mg 4%
Calcium Ca 59 mg 4%
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By Innit Culinary Team