Italian · Lunch
Tuna and Olive Sandwich (Keto)
Canned tuna is folded with mayonnaise, green olives, celery and lemon juice, then arranged on crisp romaine lettuce leaves. Parmesan shavings and olive oil finish the plate. The result is a cold, briny, high-fat Italian-style tuna salad built for a low-carb table.
$5
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
437Calories
30.9gProtein
31.8gFat
7.8gCarbs
2.1gSugar
2.9gFiber
1074mgSodium
89mgChol
5.9gSat Fat
620mgPotassium
150mgCalcium
2.1mgIron
3.2mcgVitamin B12
9mgVitamin C
low-carb
gluten-free
low-calorie
keto
Instructions
1
Prep
Drain tuna well and flake into a bowl with a fork. Pit and roughly chop olives, dice celery, and chop parsley.
2
Build
Fold mayonnaise, olives, celery, lemon juice, and olive oil into tuna. Season with salt and pepper to taste.
3
Plate
Arrange romaine leaves on a plate, spoon tuna mixture into leaves, top with parmesan and parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g canned tuna in water
- 4 tbsp4 tbsp mayonnaise
- 1616 green olives
- 1/2 cup60g celery
- 2 tsp2 tsp lemon juice
- 88 large romaine lettuce leaves
- 2 tbsp14g parmesan
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch salt
