Heres 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.) From the files of Al Rice, North Pole Alaska. Feb 1994
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|Serving Size: 1 Serving (634g)|
|Recipe Makes: 1|
|Calories from Fat: 136 (33%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 76.4mg||24 %|
|Sodium 1455.9mg||50 %|
|Potassium 1171.3mg||31 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 18.3g|
|Protein 46.8g||67 %|
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Calories per serving: 418
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