You pretty much already have everything you need to make this side dish, a great accompaniment to fried or grilled proteins. Some people love raw onion and celery, but you can leave them out or keep them in as you like. Make sure you use tuna packed in water. (Tuna in olive oil will make the salad too oily.) It’s best chilled — don’t serve it at room temperature — its creamy unctuousness balances out the heat (from spice or from cooking) of whatever it’s paired with.
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Serving Size: 1 to 12 serving (159 | ||
Recipe Makes: 10 to 12 ser | ||
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Calories: 353 | ||
Calories from Fat: 116 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22.5mg | 7 % | |
Sodium 501.2mg | 17 % | |
Potassium 240.8mg | 6 % | |
Total Carbohydrate 43.7g | 13 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 41.7g | ||
Protein 14.9g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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