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Cabbage, Tuna and Fennel Salad

Tags: 300 calories or less, 600 calories or less, 30 minutes or less, brunch, no cook, tuna, salad

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Calories: 

169

Total Fat: 

1g

Protein:  

12g

Total Time: 

N/A

Prep Time: 

N/A

Cook Time: 

N/A

Yield: 

6-8 servings

Ingredients

1 can (12 oz) drained or 2 pouches (5 oz or 6.4 oz each) tuna
1 medium bulb fennel, thinly sliced
1/2 each: small red cabbage, small Napa cabbage, shredded
1/2 cup each: sliced green onions and julienned yellow bell pepper
1/2 cup pitted Kalamata olives, cut in half
1/3 cup rice vinegar
1 tablespoon each: Dijon mustard and chopped Italian parsley
1 teaspoon each, minced garlic and salt
1/4 teaspoon fresh ground pepper
1/4 cup olive oil
Fried rice noodles (optional)
Toasted sesame seeds

Directions

In a large bowl, toss together fennel, cabbage, green onions, bell pepper and olives. Set aside. In a small bowl combine vinegar, mustard, parsley, garlic, salt and pepper. Slowly whisk in olive oil. Pour over cabbage mix and toss to coat. Gently fold in tuna. Divide salad among serving plates with rice noodles (optional) and sprinkle with sesame seeds.

Nutritional Information per Serving

Calories: 169

Total Fat: 1

Protein: 12g

Courtesy of: Chicken of the Sea