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Greek Tuna Salad
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Description
A perfect, no-cook meal for summer—sans the mayo!
Ingredients
- FOR THE GREEK VINAIGRETTE:
- 2 Tablespoons Red Wine Vinegar
- 1-½ teaspoon Olive Oil
- ¼ teaspoons Dried Oregano
- ⅛ teaspoons Dried Basil
- ⅛ teaspoons Garlic Powder
- ⅛ teaspoons Onion Powder
- ⅛ teaspoons Ground Black Pepper
- ⅛ teaspoons Salt
- ¼ teaspoons Dijon Mustard
- FOR THE TUNA SALAD:
- 2 cans (about 5 Oz. Size) Albacore Tuna Canned In Water, Drained, Chunked
- 1-½ Tablespoon Capers
- ¼ cups Chopped Red Onion
- ⅓ cups Chopped Tomato
- ¼ cups Chopped Kalmata Olives
Preparation
Combine dressing ingredients in a small bowl and set aside.
In a medium bowl, combine tuna, capers, onion, tomatoes, and olives. Stir in dressing and serve immediately, or cover and chill until ready to serve.
Nutrition info per 2/3 cup: 185 calories, 6.5 g fat, 27 g protein, 2 g carbohydrates, 1 g fiber.
More Recipes from Lindsay {Eighty Twenty Dietitian}
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