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Chopped Salad al Tonno

Chopped Salad al Tonno
This Recipe Is:

WebMD Recipe from EatingWell.com

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?

Ingredients
Prep: 15 minutes | Total Time: 15 minutes
  • 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
  • medium tomatoes, diced
  • 1/2 cup
    sliced pimiento-stuffed green olives
  • 2 6-ounce cans
    chunk light tuna, drained (see Ingredient note)
Instructions
  1. 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.

 

Tip
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.
Nutritional Information

Makes: 4 servings, generous 2 cups each
  • Calories256
  • Fat13 g
    • Saturated fat2 g
  • Cholesterol53 g
  • Carbohydrates8 g
    • Dietary fiber3 g
  • Protein26 g
  • Sodium427 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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