Tuna with Grape Tomatoes and Greens
  • Cooking Time: 0
  • Servings: 4
  • Preparation Time: 15
  • 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
  1. Place asparagus, tuna, chickpeas, lettuce, cucumber and tomatoes in a salad bowl.
  2. Whisk peanut oil, lemon juice, vinegar, soy sauce, hot-pepper sauce, capers and cilantro in a small bowl to make a vinaigrette.
  3. Toss vinaigrette with the salad ingredients; serve immediately.
  4. Servings: 4
  5. 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
  6. *Daily Value
  7. 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.
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!