Tuna Salad recipe - ingredients, nutrition and when to eat it
This salad lightly tosses tuna and crisp vegetables with a lemon and olive oil dressing.
This salad lightly tosses tuna and crisp vegetables with a lemon and olive oil dressing. It is easy to serve with bread or rice for lunch and makes a refreshing late dinner.
Salads & light · 10 minutes to cook
Nutrition (per 397.8g serving): 203.1 kcal · protein 22.4g · carbohydrate 12.7g · fat 7.9g · sodium 492.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If raw onion tastes too sharp, soak it in cold water for five minutes, then drain it well.
Tips: Drain the tuna and vegetables thoroughly so the dressing does not become watery.
Tips: When eating it with bread, chop the vegetables a little smaller so they fit easily into a sandwich.
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Ingredients (1 serving)
- Canned tuna — 100 g
- Lettuce — 60 g
- Cucumber — 70 g
- Tomato — 120 g
- Onion — 25 g
- Olive oil — 7 g
- Lemon — 15 g
- Black pepper — 0.3 g
- Salt — 0.5 g