Italian Tuna Salad Lunch (Print Version)

# Ingredients:

→ Salad Components

01 - 2 cans Yellowfin Tuna in Pure Olive Oil, not drained
02 - 1-1 ¼ cups diced tomatoes, drained
03 - ½ cup chopped parsley leaves
04 - 3 ounces black olives, sliced
05 - ½ large sweet yellow pepper, diced
06 - ¼ cup finely diced red onion
07 - ¼ cup chopped green olives without pimento
08 - 1 clove garlic, minced
09 - 1 tablespoon fresh lemon juice
10 - ¼ teaspoon sea salt

# Instructions:

01 - Open cans of tuna into a large mixing bowl and gently break up the tuna slightly to retain chunk texture.
02 - Add diced tomatoes, parsley, black olives, yellow pepper, red onion, green olives, garlic, lemon juice, and sea salt to the bowl.
03 - Gently mix the ingredients to combine, avoiding breaking the tuna pieces excessively.
04 - Serve immediately as a salad or in a sandwich. Refrigerate for up to two days in an airtight container if needed.

# Notes:

01 - The salad is low in carbohydrates, with only 4 grams of net carbs per serving.
02 - This dish uses oil-packed tuna instead of mayonnaise, offering a Mediterranean flavor profile.

Back