Ingredients

4 Servings

Produce

  • Dill Weed 2 Tbsp

  • Fennel Bulb 45 g

  • Red Onion 1/4

  • Celery 3 stalks

Spices

  • Salt 1/2 Tbsp

Packaged Products

  • Tinned Tuna In Oil 3 cans

Pantry

  • Red Wine Vinegar 4 Tbsp

  • Extra Virgin Olive Oil 80 ml

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Kalamata Olives 70 g

  • Pickled Capers 4 Tbsp

Preparation

  1. Ingredient Prep

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

    • 70 g , chopped Kalamata Olives
    • 45 g , shaved or thinly sliced Fennel Bulb
    • 1/4 , sliced Red Onion
    • 3 stalks , sliced diagonally Celery

  2. Salad Assembly

    Add all salad ingredients to a large bowl. Mix well.

    • 3 cans , chunk light Tinned Tuna In Oil
    • 4 Tbsp Pickled Capers
    • 2 Tbsp Dill Weed
    • 4 Tbsp Red Wine Vinegar
    • 80 ml Extra Virgin Olive Oil
    • 1/2 Tbsp Salt
    • 1 pinch 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.

Suggested Meals

Gluten Free

Pumpkin Pancakes

Gluten Free Mixed

Berry Pancakes

Classic Turkey

Burger

Tofu

Steak Romaine

Salad

Nutrition

  Amount per
serving		 Daily value percentage
Calories 420 kcal  
Total Fat 28 g 35%
Total Saturated Fat 4.5 g 23%
Unsaturated Fat 23 g  
Cholesterol 20 mg 6%
Sodium 1830 mg 80%
Total Carbohydrate 4 g 2%
Fiber Total Dietary 2 g 7%
Sugars Total 2 g  
Protein 32 g 64%
Vitamin C 4 mg 4%
Calcium Ca 53 mg 4%
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By Innit Culinary Team