1. Ingredient Prep

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

   • 1/2 cup , chopped Kalamata Olives
   • 1/2 cup , shaved or thinly sliced Fennel Bulb
   • 1/4 , julienned Red Onion
   • 3 stalks , sliced on bias 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 Capers
   • 2 Tbsp Fresh Dill
   • 1/4 cup Red Wine Vinegar
   • 1/3 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.

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	Amount per serving	Daily value percentage
Calories	410 kcal
Total Fat	28 g	35%
Total Saturated Fat	4.5 g	22%
Unsaturated Fat	23 g
Low Cholesterol	20 mg	6%
Sodium	1820 mg	80%
Total Carbohydrate	4 g	1%
Fiber Total Dietary	2 g	7%
Sugars Total	1 g
Excellent Source: Protein	32 g	64%
Vitamin C	4 mg	4%
Calcium Ca	53 mg	4%

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	Amount per serving	Daily value percentage
Iron Fe	2 mg	10%
Good Source: Vitamin D	7 µg	35%
Potassium K	410 mg	8%
Vitamin E	4.5 mg	30%
B-Vitamins
Thiamin	0.1 mg	4%
Riboflavin	0.2 mg	15%
Niacin	13.5 mg	80%
Pantothenic Acid	0.5 mg	10%
Vitamin B-6	0.2 mg	10%
Folate (B9)	28 µg	6%
Excellent Source: Vitamin B12	2.5 µg	100%

By Innit Culinary Team