Not a fan of mayonnaise? This tuna salad uses oil & vinegar dressing instead, and has the vibrant flavors of the Mediterranean with Parmesan cheese, capers and avocado. Try placing in a wrap or stuffed into a fresh tomato for some fun variations.
Mediterranean Tuna Salad
5 net carbs per serving.
2 lg. hard-boiled eggs, divided 1/4 cup chopped red bell pepper 3 tbsp. thinly sliced green onion 2 tbsp. chopped cilantro or parsley 2 tbsp. drained capers, chopped if large 1/4 cup shredded or grated Parmesan cheese 1/4 cup prepared oil and vinegar dressing (I use this brand) 1 (5 oz.) can tuna in water, drained 3 cups baby spinach leaves or salad greens of your choice 1/2 avocado, sliced
1. In a medium bowl, coarsely cut up one egg; press with a fork to "chop." Add red bell pepper, onion, cilantro or parsley and capers; mix gently. Stir in Parmesan, Oil and vinegar dressing and tuna, breaking tuna into the size of pieces you prefer (chunky or mashed.)
2. Divide spinach onto two large plates. Top each with 1/2 the tuna mixture. Slice remaining egg and arrange half on each salad along with avocado and radish slices; Sprinkle each salad with 1 tablespoon almonds. Serve immediately.
Nutrition Facts Serving size: 1/2 of a recipe (10.7 ounces). Nutrition information calculated from recipe ingredients.
Amount Per Serving Calories 502.28 Total Fat 35.8g Saturated Fat 7.42g Cholesterol 218.45mg Sodium 971.72mg Potassium 827.6mg Total Carbohydrates 10.61g Fiber 5.64g Sugar 2.83g Protein 35.27g