Servings: 4
Tags: |
Ingredients
- 4 fresh lemons
- 16 ounce can of tuna in olive oil
- 2 hard boiled eggs
- 1 tablespoon of green olives
- 1 tsp of capers
- 1 tsp of extra virgin, cold pressed olive oil
Directions
- Wash lemons and cut in half. Scoop out pulp. Place in food processor- drained tuna pieces, capers, pitted olives, yolks of hard boiled eggs. Blend till consistency of a smooth paste. Place small bed of lettuce or baby spinach or salad greens on 4 small appetizer plates. Slice egg whites. Place 2 lemon halves on each plate. Fill with tuna mixture. Garnish with egg white slices and whole green olives. Drizzle olive oil on top. Serve
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 74g | |
Recipe makes 4 servings | |
Calories 60 | |
Calories from Fat 7 | 12% |
Total Fat 0.75g | 1% |
Saturated Fat 0.15g | 1% |
Trans Fat 0.0g | |
Cholesterol 12mg | 4% |
Sodium 194mg | 8% |
Potassium 141mg | 4% |
Total Carbs 2.98g | 1% |
Dietary Fiber 1.0g | 3% |
Sugars 0.78g | 1% |
Protein 10.9g | 17% |
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