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Recipe of the Month

Mediterranean Tuna Salad



4 cups Romaine lettuce, chopped

1 medium tomato, chopped

1 stalk celery, chopped

¼ cup flat-leaf parsley, chopped

6 Kalamata olives, pitted and chopped

5 oz. flaked or chunk tuna, packed in water


3 tbsp olive oil

1½ tbsp white wine vinegar

1 tsp Dijon


Combine oil, vinegar and mustard in a small, lidded container and shake until combined. Put chopped vegetables, olives and tuna in a bowl and top with dressing. Toss to combine.

Makes 2 servings. Per serving:


304 calories | 16g protein | 23g total fat | 4g saturated fat | 15g mono fat | 4g poly fat | 10g carbohydrate | 2g sugar | 3g fibre | 395mg sodium


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