Ingredients:
- 9 oz. canned tuna drained
- 1/4 red bell pepper minced
- 1 small stalk celery minced
- 1 green onion thinly sliced
- 1 Tbsp. flat leaf parsley minced
- 1 Tbsp. capers or olives, rinsed and chopped
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. red wine vinegar
- 1 tsp. dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
Directions:
- In a large bowl, mix the tuna, bell pepper, celery, green onion, parsley, and capers together.
- Place the extra virgin olive oil, red wine vinegar, Dijon mustard, salt and pepper together in a small jar or container and shake to combine.
- Pour the vinaigrette over the tuna salad and mix.
- Store in an airtight container in the refrigerator for up to three days.
Nutrition Facts
Keto Tuna Salad
Serving Size
1 serving
Amount per Serving
Calories
243.31
% Daily Value*
Fat
15.03
g
23
%
Saturated Fat
2.19
g
14
%
Trans Fat
0.02
g
Polyunsaturated Fat
1.86
g
Monounsaturated Fat
10.09
g
Cholesterol
46.44
mg
15
%
Sodium
784.55
mg
34
%
Potassium
317.91
mg
9
%
Carbohydrates
2.18
g
1
%
Fiber
0.91
g
4
%
Sugar
1.03
g
1
%
Sugar Alcohol
0.08
g
Net Carbs
1.2
g
Protein
25.64
g
51
%
Vitamin A
1005.2
IU
20
%
Vitamin C
22.93
mg
28
%
Calcium
37.37
mg
4
%
Iron
2.61
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.
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