TUNA****Italian Tuna Salad

By Unblond1

I loved this. Haven't tried it on Dan yet but I'm guessing he'd like it too.
31/07/12 - Update - Dan liked it too and would eat it again. I added some jicama which I had on hand. It made three servings for us as a dinner.
22/08/14 - Update - I added 1 chopped hard-boiled egg and folded in 1/4 diced avocado to individual serving and served it over shredded romaine. Also great.

Ingredients

• 2 cans Calipo Tuna in Olive Oil
• 2 tablespoons Red Onion (sliced thin)
• 1/4 cup mixed Bell Pepper, diced
• 1/2 medium jalapeno, seeded and sliced
• 1 Granny Smith Apple, cut in batons
• 1 rib Celery, diced
• 2 Scallions, thinly sliced
• 1 clove Garlic, minced
• 2 tablespoons Green Olives, chopped - oops forgot this the first time (tried them the second - I prefer it without)
• 2 tablespoons chopped Flat Leaf Parsley
• 1 1/2 tablespoons Olive Oil
• 1 tablespoon Red Wine Vinegar (or equivalent amount of basic red wine vinaigrette)
• Salt and Freshly Ground Pepper

Details

Servings 3
Preparation time 30mins
Adapted from beta.abc.go.com

Preparation

Step 1

*Combine* the tuna, red onion, red bell pepper, apple, celery, scallions, garlic, green olives and flat leaf parsley and toss together in a large bowl.

*Combine* the olive oil, red wine vinegar, and a pinch of salt and pepper in a small bowl and pour over the tuna and vegetable mixture, and toss until just combined. Serve on whole grain bread.

* I served it just as a salad, without bread. I bet it would be good in a tortilla or a pita too.

*NUTRITION:* (with Tuna)

Calories 174.3
Total Fat 11.9 g
Saturated Fat 1.7 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.0 g
Cholesterol 20.0 mg
Sodium 227.6 mg
Potassium 155.9 mg
Total Carbohydrate 9.6 g
Dietary Fiber 2.5 g
Sugars 5.4 g
Protein 8.9 g