Photo: Caroline Attwood
Estimated Nutrition (whole recipe, rough)
398
Calories
22g
Protein
27g
Fat
15g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- • 1 (6 ounces) can tuna, drained
- • ½ small red onion, diced
- • 1 can cannellini beans, liquid reserved (any white bean will do)
- • 1 clove garlic, sliced
- • 1 small celery rib, diced
- • 1 tablespoon whole grain mustard (or brown mustard)
- • ½ teaspoon dried oregano
- • 3 tablespoons red wine vinegar
- • ¼ cup olive oil
- • salt and pepper
- =
Directions
1
1. Mix vinegar, oil, oregano, mustard, reserved bean liquid, salt and pepper together in a bowl until they combine and become fairly viscous.
2
2. Mix tuna, beans, red onion, celery and garlic into the dressing, thus breaking the tuna up.
3
3. Keep it in the refrigerator for an hour before serving, but serve at room temperature.
Recipe sourced from
fandom