About
This tuna salad is complemented by salty anchovies, crisp iceberg lettuce, a creamy mayo dressing and topped with crunchy capers and tangy Parmesan cheese.
This is a great lunch option for two.
Ingredients
- 2 cup iceberg lettuce
- 2 ounce canned tuna
- 2 anchovies anchovy canned
- 1 teaspoon capers
- 1 teaspoon olive oil
- 1 tablespoon mayonnaise
- 1 tablespoon shaved grana padano parmesan by trader joe's
- 1 tablespoon olive oil
- ½ tablespoon lemon juice
- ½ teaspoon mustard
- ¼ teaspoon garlic powder
- â…› teaspoon black pepper
Instructions
- Heat a teaspoon of olive oil in a skillet over a medium/high heat. Add the capers and pan fry for 4-5 minutes or until crisp and golden.
- Roughly chop the lettuce and add to a large serving dish. Flake in the tuna and tear in the anchovies. Toss to combine.
- Whisk together the mayonnaise, lemon juice, tablespoon of olive oil, garlic powder, salt and pepper until smooth and creamy.
- Spoon the mayo dressing over the salad and stir well to coat.
- Scatter the crispy capers and Parmesan shavings over the salad to serve.
Nutrition Facts
- Servings: 2
- Calories: 180.7kcal/756.1kJ (per serving)
- Fat: 15.7g (per serving)
- Carbs: 2.5g (per serving)
- Protein: 8.4g (per serving)
