The Recipe
Condiglione (Italian Tuna Salad)
COOK TIME : a few secondsPREP TIME : 15 minutes
From Food.com
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Ingredients
DESCRIPTION
In the hot, humid summer months, I prefer to have a cool, refreshing salad for dinner. This happens to be one of my favorites.
INGREDIENTS
- 1 (6 1/2 ounce) can tuna in vegetable oil, drained
- 1 tablespoon extra virgin olive oil
- 1 teaspoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon salt
- 1 medium ripe Tomato, cut into 1/2-inch cubes
- 1/4 cup diced yellow bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup diced cucumber
- 1/4 cup red onion, diced
- 1 garlic clove, crushed
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
- 6 large romaine lettuce leaves
- 2 large hard-cooked eggs, quartered lengthwise
- 1/4 cup oil-cured green olives, pitted
- 2 ounces asiago cheese, coarsely grated (or parmesan cheese)
DIRECTIONS
NUTRITION
Calories | 391 | 20% | |
Cholesterol | 203 | 68% | |
Carbohydrates | 12 | 4% | |
Fat | 22 | 29% | |
Protein | 36 | 71% |
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