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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 1 |
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Directions: 1 md Green bell pepper, sliced
Here's a different way to serve tuna.
Any combination of fresh raw salad vegetables you choose will work very
well.
Drain tuna while still in can and invert onto center of large plate.
Drizzle oil over tuna, season with pepper and sprinkle with capers, scatter
olives over dish. Arrange vegetables on plateQthose listed above or others
you like. Season with salt and pepper, sprinkle lemon juice over all. Serve
with crusty bread or crackers.
Makes two servings.
Nutrients: calories 334, protein 29 grams, fat 12.5 grams, cholesterol 46.5
mg, fiber 4.1 grams, sodium 819 mg. (To lower sodium content, use fewer
olives.)
| Ingredients:
6 1/2 Ounce(s) Can water-packed tuna
1 Tablespoon(s) Olive oil
1 Tablespoon(s) Capers, rinsed and drained
12 Black olives
1 large Tomato, cut in wedges
1 Stalk celery, sliced
1/2 Sweet red onion, thinly |
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