Ingredients

4 Servings

Produce

  • Fennel Bulb 45 g

  • Celery 3 stalks

  • Dill Weed 2 Tbsp

  • Red Onion 1/4

Spices

  • Salt 1/2 Tbsp

  • Red Wine Vinegar 4 Tbsp

  • Black Pepper 1 pinch

Packaged Products

  • Tinned Tuna In Oil 3 cans

Pantry

  • Extra Virgin Olive Oil 80 ml

Canned/Bottled Goods

  • Kalamata Olive 70 g

  • Pickled Caper 4 Tbsp

Preparation

  1. Ingredient Prep

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

    • 70 g, chopped Kalamata Olive
    • 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 Caper
    • 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.

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