Ingredients

4 Servings

Produce

  • Dill 2 Tbsp

  • Fresh Celery 3 stalks

  • Fennel Bulb 1/2 cup

  • Red Onion 1/4

Spices

  • Red Wine Vinegar 1/4 cup

  • Kosher Salt 1/2 Tbsp

  • Black Pepper 1 pinch

Packaged Products

  • Canned Tuna In Oil 3 cans

Pantry

  • Extra Virgin Olive Oil 1/2 cup

Canned/Bottled Goods

  • Pickled Caper 1/4 cup

  • Kalamata Olive 1 cup

Preparation

  1. Ingredient Prep

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

    • 1 cup, chopped Kalamata Olive
    • 1/2 cup, shaved or thinly sliced Fennel Bulb
    • 1/4, julienned Red Onion
    • 3 stalks, sliced on bias Fresh Celery
  2. Salad Assembly

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

    • 3 cans, chunk light Canned Tuna In Oil
    • 1/4 cup Pickled Caper
    • 2 Tbsp Dill
    • 1/4 cup Red Wine Vinegar
    • 1/2 cup Extra Virgin Olive Oil
    • 1/2 Tbsp Kosher 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 520 kcal  
Total Fat 39 g 50%
Total Saturated Fat 6 g 30%
Unsaturated Fat 33 g  
Low Cholesterol 20 mg 6%
Sodium 2080 mg 90%
Total Carbohydrate 5 g 2%
Fiber Total Dietary 3 g 9%
Sugars Total 2 g  
Excellent Source: Protein 32 g 64%
Vitamin C 4 mg 4%
Calcium Ca 61 mg 4%
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By Innit Culinary Team