Makes: 4 servings, generous 2 cups each
Active Time: 15 minutes
Total Time: 15 minutes
Why have the same mayonnaise-laden tuna when you can make a light, fresh salad that won’t hold you back while you chase the kids around the yard?
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon garlic, salt
Freshly ground pepper, to taste
8 cups chopped hearts of romaine
2 medium tomatoes, diced
1/2 cup sliced pimiento-stuffed green olives
2 6-ounce cans chunk light tuna, drained (see Ingredient note)
Whisk lemon juice, oil, garlic salt and pepper in a large bowl. Add romaine, tomatoes and olives; toss to coat. Add tuna and toss again.
Tips & Notes
Ingredient Note: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light, on the other hand, which comes from smaller fish, skipjack or yellowfin, is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples.
Servings Per Recipe 4
Amount Per serving
% Daily values *
20% Total Fat 13g
10% Saturated Fat 2g
Trans Fat 0g
Monounsaturated Fat 9g
18% Cholesterol 53mg
11% Potassium 375mg
18% Sodium 427mg
3% Total Carbohydrate 8g
12% Dietary Fiber 3g
52% Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g
Recipe by EatingWell.com
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