Chopped Tropical Tuna Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 339.5
- Total Fat: 25.1 g
- Cholesterol: 124.7 mg
- Sodium: 392.4 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.3 g
- Protein: 16.0 g
View full nutritional breakdown of Chopped Tropical Tuna Salad calories by ingredient
Introduction
This is my version of a Salad Nicoise gone Hawaiian! This is my version of a Salad Nicoise gone Hawaiian!Number of Servings: 4
Ingredients
-
6 oz. Albacore Tuna- in water (1 can)
12 Green Beans blanched
2 Hard Boiled Egg
1 TBS Capers
5 small cornichons
2 TBS sliced black olives
12 inner leaves Romaine Lettuce
12 Cherry Tomatoes
3/4 c. Pineapple diced
6 TBS Olive Oil
2 TBS Key Lime Juice
1 tsp ground Ginger
2 TBS Light Coconut Milk
2 TBS Pineapple Juice
Pepper and Sea Salt to taste
Directions
Salad:
Drain the tuna and place in a bowl. Chop the green beans, eggs, and cornichons into bite size piece and combine together with the capers, and olives. Refrigerate until ready to serve.
Before serving, chop the romaine and cut the cherry tomatoes in half and add to the rest of ingredients . Pour the dressing over at the last minute to keep everything fresh. Top with the diced pineapple.
Dressing:
Combine olive oil and lime juice and whisk together, add the ginger and whisk again. Add the remaining coconut milk and pineapple juice and whisk again. Add pepper to taste and sea salt if desired.
You could serve this for a poolside lunch or take it to the beach for a picnic!
Number of Servings: 4
Recipe submitted by SparkPeople user DIGIRATTI.
Drain the tuna and place in a bowl. Chop the green beans, eggs, and cornichons into bite size piece and combine together with the capers, and olives. Refrigerate until ready to serve.
Before serving, chop the romaine and cut the cherry tomatoes in half and add to the rest of ingredients . Pour the dressing over at the last minute to keep everything fresh. Top with the diced pineapple.
Dressing:
Combine olive oil and lime juice and whisk together, add the ginger and whisk again. Add the remaining coconut milk and pineapple juice and whisk again. Add pepper to taste and sea salt if desired.
You could serve this for a poolside lunch or take it to the beach for a picnic!
Number of Servings: 4
Recipe submitted by SparkPeople user DIGIRATTI.