More Great Recipes: Fish

Tuna with Grape Tomatoes and Greens

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Member since 2009

Serves 4 | Prep Time 15 | Cook Time 0


1 cup canned asparagus cuts and tips, drained and chilled
1 can (6 ounces) albacore white tuna in water, drained and flaked
1 cup canned chickpeas (garbanzo beans), drained and rinsed
6 romaine lettuce leaves, washed, dried and shredded
1/2 cucumber, peeled, seeded and diced
12 grape tomatoes, halved
1/4 cup peanut oil
Juice of 1/2 lemon
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon hot pepper sauce
1 tablespoon capers
1 tablespoon chopped cilantro

Place asparagus, tuna, chickpeas, lettuce, cucumber and tomatoes in a salad bowl.

Whisk peanut oil, lemon juice, vinegar, soy sauce, hot-pepper sauce, capers and cilantro in a small bowl to make a vinaigrette.

Toss vinaigrette with the salad ingredients; serve immediately.

Servings: 4

Nutritional Information Per Serving: Calories 270; Total fat 16g; Saturated fat 3g; Cholesterol 20mg; Sodium 670mg; Carbohydrate 18g; Fiber 5g; Protein 15g; Vitamin A 35%DV*; Vitamin C 45%DV; Calcium 6%DV; Iron 15%DV

*Daily Value

Adapted from "The Get with the Program! Guide to Good Eating" by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission.

Pairs Well With


Enjoy this French-style tuna salad that’s not only great for your heart, but it’s also packed with plenty of veggies and topped with a fragrant vinaigrette for unbelievable flavor. And as a no-cook recipe (requires no stove time) – you conserve energy in your own kitchen!

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