Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 2 cans (5 oz / 142 g each) tuna in water, drained to about 8 oz (225 g)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed to about 1 1/2 cups (240 g)
- 2 tsp (10 ml) olive oil
- 1/4 tsp (0.5 g) ground black pepper
- 1 cup (150 g) drained roasted red peppers, sliced
- 1/4 cup (30 g) sliced olives
- 1 tbsp (15 ml) red wine vinegar
Method
- Drain tuna and chickpeas well. Break tuna into bite-sized flakes in a large bowl.
- Prepare all the listed salad vegetables, fruit and herbs. Add them to the bowl.
- Add oil, pepper and the listed citrus juice or vinegar. Toss gently and divide between two plates.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Fish. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 370 kcal · Protein 38 g · Carbohydrates 33 g · Fat 10 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.