Tuna Salad Ni?se
9 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 182182 cal |
| pro | 13 g13g pro |
| total fat | 12 g12g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 7 g7g carb |
| fibre | 3 g3g fibre |
| chol | 19 mg19mg chol |
| sodium | 538 mg538mg sodium |
| Sugars | 3 g3g Sugars |
Ingredients
- 1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil
- 2 tbsp wine vinegar 2 tbsp wine vinegar
- 2 tsp Splenda® No Calorie Sweetener, Granular 2 tsp Splenda® No calorie Sweetener, Granular
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 10 oz green beans , trimmed10 oz green beans, trimmed
- 8 cups trimmed watercress 8 cups trimmed watercress or baby spinach
- 3 tomatoes , each cut_into 8 wedges3 tomatoes, each cut_into 8 wedges
- 1/2 cup pitted black olives 1/2 cup pitted black olives
- 2 cans (170 g each) solid white tuna , drained and separated into chunks2 cans (170 g each) solid white tuna, drained and separated into chunks
- Optional:
- 1 hard boiled egg 1 hard boiled egg
Preparation
In jar with lid, shake together oil, vinegar, SPLENDA® Granulated, salt and pepper.
In saucepan of boiling salted water, cover and blanch green beans for 3 minutes or until tender-crisp. Drain and chill in cold water; drain well.
In large bowl, toss together green beans, watercress, tomatoes, olives and half of the dressing; divide among plates. Arrange tuna (and hard boiled egg, if using) over top; drizzle with remaining dressing.
Additional information :
Developed by the Canadian Living Test Kitchen
Source : SPLENDA®
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