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Nutrition Facts
Serving Size 1 (94g) Recipe makes 7 servings
Calories 88
Calories from Fat 42		(48%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 187mg		7%
Potassium 178mg		5%
Total Carbohydrate 4.0g		1%
	Dietary Fiber 1.0g	4%
	Sugars 1.4g
Protein 7.8g		15%
detailed view... how is this calculated?

Tuna Fish Salad on a Bed of Lettuce

Recipe #154318 | 8 min | 8 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Studentchef
Feb 2, 2006

This is one of my favourite comfort foods, and is healthy too. It's usually gone within a day, and there seems to be plenty of it going around too.

SERVES 7 (change servings and units)

Ingredients

6 lettuce leaves
1 (6 ounce) can tuna packed in oil
1 large celery rib, chopped
1/3 cup green pepper, chopped
1/4 cup green onion, chopped
3 tablespoons mayonnaise (your favourite brand will do)
1 pinch salt and pepper
1 teaspoon oregano
1/4 cup olive, chopped
1 tomato

Directions

1
Put the pepper, celery and green onion in a blender or food processor, and grate finely.
2
Add the Tuna fish and mayonnaise, and pulse twice.
3
Add the seasonings and pulse two more times.
4
Line the lettuce leaves on a medium sliced plate, and spoon the tuna fish mixture in the center.
5
Cut the tomatoes into round slices and put it around the tuna fish. Sprinkle the chopped olives on the tomatoes.
6
Conversely, you could makes this into a sandwich, using torn lettuce leaves. Leave out the tomatoes and the olives if desired. Makes for a filling mini-meal and for good leftovers.

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Featured Reviews for This Recipe

From: UmmBinat

On Aug 20, 2009

This was good. I was surprised by the nice flavour of the oregano and black olives in this. I made the mixture into little wraps of cos lettuce leaves chopping each ingredient small. But I left out the green pepper as a preference and used canned black olives for the olives. I would make these again trying a toothpick to keep them together and maybe add a squeeze of lemon.

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From: mary winecoff

On Nov 4, 2007

Wonderful sandwich. I especially liked the addition of the black olives and oregano.

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From: ~Nimz~

On Oct 31, 2007

Very nice tuna fish mixture. I made this into sandwiches using a sourdough bread lightly toasted. I left out the green onions and topped the tuna with a thin slice of red onion. I didn't really care for the oregano and not sure why. Anyway, it was very good and made for a nice light dinner. Thanks

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From: cookiedog

On Mar 14, 2007

I served this on sourdough bread as a sandwich and loved it! It was my first time using oregano in tuna and I was pleasantly surprised. Thanks Studentchef!

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