1/1 Photo of Tuna over Salad
I made this up while on phase 1 of the South Beach Diet. I was trying to keep fresh cut up veggies on hand and I love tuna so this was quick to throw together when I didn't want to think about what to eat. It is also very colorful...I love green, purple and red together. I also love the spicy tuna with the crunch and flavors of the fresh veggies. My favorites are radish sprouts and purple cabbage...sometimes I'll eat it with just those.
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Units: US | Metric
- 170.09 g can tuna, drained
- 29.58 ml Best Foods Mayonnaise
- creole seasoning, to taste
- ground black pepper, to taste
- 59.14 ml white onion, diced
- 236.59 ml romaine lettuce, torn into bite size pieces (I usually use triple hearts)
- 118.29 ml mixed sprouts (I like radish best)
- 118.29 ml purple cabbage, shredded
- 59.14 ml red bell pepper, diced
- 59.14 ml grape tomatoes (optional)
- 1Mix tuna with mayonnaise, spices and onion.
- 2Arrange lettuce on plate. Then layer: Sprouts, cabbage and bell pepper.
- 3Place tuna in a scoop on the top and sprinkle tomatoes over the top of it all.
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Nutritional Facts for Tuna over Salad
Serving Size: 1 (214 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 315.7
- Calories from Fat 84
- Total Fat 9.3 g
- Saturated Fat 2.3 g
- Cholesterol 65.0 mg
- Sodium 99.9 mg
- Total Carbohydrate 14.6 g
- Dietary Fiber 4.1 g
- Sugars 7.8 g
- Protein 43.2 g