Insalata di tonno- è tutto nella ciotola Recipe
Canned Tuna, gotta be the easiest dinner on earth to make and offers up endless combinations of ingredients. I don't think I've ever made it the same way twice. Sometimes I plan the dish. Mostly, stick the head in the fridge and pantry and grab make the ingredients on the fly. Makes for a nice light meal especially since our temps in southern New Mexico are in the low to mid 100's the past three or so days.
Mangia.
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Ingredients
- Four 5 oz cans of Albacore tuna - in water
- Carrot - medium length and thickness (organic)
- Celery - one stalk (organic)
- Radishes - three to four (organic)
- Red Kale - two leaves (organic)
- Three dinner spoons of avocado mayo
- Newman's Own Balsamic Dressing - 5 tbs
- Scallion - one including the white part (organic)
- Onion powder - two tsp (or your preference) (organic)
- Garlic powder - two tsp (or your preference) (organic
- Sea Salt - to taste
Directions
- Rinse the produce
- Mince the produce and add to mixing bowl.
- Drain the Albacore tins and add tuna to the bowl
- Add the avocado mayo, dressing and the rest of the seasonings
- Mix well
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 521g | |
| Calories 614 | |
| Calories from Fat 81 | 13% |
| Total Fat 9.11g | 11% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 1916mg | 80% |
| Potassium 1073mg | 31% |
| Total Carbs 76.91g | 21% |
| Dietary Fiber 10.6g | 35% |
| Sugars 11.12g | 7% |
| Protein 54.05g | 86% |
