Spicy Tuna Salad
Capers, chile pepper flakes, and flat leaf parsley are just some of the ingredients that make this tuna salad recipe different from the rest.
Ingredients
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Dressing
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2 teaspoons chopped fresh oregano
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1/2 teaspoons minced garlic
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3 tablespoons extra virgin olive oil
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1/2 teaspoons kosher salt
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Freshly ground black pepper
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1 tablespoon lemon juice
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1 tablespoon red-wine vinegar
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Tuna Salad
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2 1/2 6-ounce cans light tuna in water
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2 tablespoons olive oil
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1 teaspoon dried chili flakes, crushed
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2 finely chopped scallions
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1 small red onion, finely chopped
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2 tablespoons capers
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1 celery rib, finely chopped
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30 cherry tomatoes, halved
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2 teaspoon finely chopped fresh Italian flat-leaf parsley
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8 slices thick-cut wheat bread
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6-8 leaves lettuce for garnish
Directions
1.
In a small bowl, whisk together ingredients for dressing; set aside. Drain water from tuna. In a large bowl, toss tuna with remaining ingredients, except parsley.
2.
Before serving, pour dressing over tuna and mix gently; sprinkle with parsley. Spread tuna on 4 slices of bread. Top with lettuce leaves and another slice of bread.
Nutrition information
Calories 481, Total Fat 21 g, Saturated Fat 3 g, Carbohydrate 41 g, Fiber 7 g, Protein 34 g.
Percent Daily Values are based on a 2,000 calorie diet
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Balsamic Tuna Salad Sandwich
Instead of mayonnaise, we used balsamic vinegar to dress this tuna salad. Serve on whole grain bread for a quick lunch.
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