Extra-Virgin Tuna Salad


Serves: 2
Total Calories: 270

Ingredients

1 (6-ounce) can tuna packed in oil, drained
1 tablespoon extra-virgin olive oil
2 tablespoons black olive Tapenade, homemade or jarred
1 tablespoon drained capers, chopped
1 teaspoon basil pesto, jarred, refrigerated, or homemade

Directions:

Combine all of the ingredients in a bowl. Serve as a salad or sandwich spread.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 2
Total Calories: 270
Calories from Fat: 181

This Extra-Virgin Tuna Salad recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.


More Recipes from the Homemade in a Hurry Cookbook:
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Escarole Salad With Warm White Bean Vinaigrette
Extra-Virgin Tuna Salad
Greens Tossed With Sherry Fig Vinaigrette
Mixed Endive Salad With Vanilla Pear Vinaigrette
Mozzarella And Goat Cheese With Tomato Vinaigrette
Pickled Pink Potato Salad
Roasted Corn Cobb Salad With Balsamic Blueberry Vinaigrette
Roasted Potato And Spinach Salad
Salmon Bruschetta On Spinach Salad With Tomato Ranch Dressing
Salmon Seviche With Basil Drizzle
Salmon Tahini Salad
Savoy Slaw With Ginger Pineapple Dressing
Shrimp And Cress Salad With Grapefruit Vinaigrette
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Turkey Posole Salad With Roasted Pepper Vinaigrette




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