Mediterranean Tuna Salad
Bruschetta Crispbread
Ingredients
- 1 (5-oz) can wild-caught albacore tuna, drained and flaked
- 3 Tbsp olive-oil mayonnaise
- 1 Tbsp lemon juice, divided
- 1 Tbsp capers
- 1 tsp Dijon mustard
- 1 (6-oz) pkg baby spinach
- 1 small tomato, cut into wedges
- ½ small red onion, thinly sliced
- ½ English cucumber, thinly sliced
- ¼ cup chopped kalamata olives
- 1 Tbsp extra virgin olive oil
- ⅛ tsp pepper
Instructions
- Stir together tuna, mayonnaise, ½ Tbsp lemon juice, capers, and mustard in a bowl.
- Combine spinach, tomatoes, onion, cucumber, and olives in a large bowl.
- Whisk together oil, ½ Tbsp lemon juice, and pepper; drizzle over tuna salad, and toss. Divide spinach mixture between 2 plates; top with tuna salad.
Side Dish Ingredients
- ¼ cup bruschetta topping
- 2 slices multigrain crispbread
- 2 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Spoon bruschetta over each crispbread slice; sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
350
|
155
|
505
|
| Fat (g) | 25 | 11 | 36 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 20 | 5 | 25 |
| Carb (g) | 10 | 12 | 22 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 946 | 610 | 1556 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
