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Ingredients
- 1 ½ cans tuna in brine (5.2 oz./150g)
- 1 stalk celery
- ¼ cup (40g) roasted red peppers, chopped
- ½ can (7 oz./200g) artichoke hearts, chopped
- ½ red onion, diced
- 4 tbsp. parsley, chopped
- 4 tbsp. basil leaves, chopped
- 2 tbsp. capers, drained
- 1 tbsp. lemon juice
- 2 tbsp. extra virgin olive oil
- ¼ tsp. sea salt
- ¼ tsp. black pepper
- 2 slices whole grain bread
Prep Time:
10
Minutes
Directions
Cook Time:
0
Minutes
In a medium bowl, add the tuna, celery, roasted red pepper, artichokes, red onion, parsley, basil and capers. Drizzle with lemon juice and 1 tablespoon of olive oil. Gently toss to combine. Season with salt and pepper.
Toast your bread and then pile the tuna salad on top of each piece of toast. Serve immediately.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
