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5
from 1 vote
Tuna & Tabouli Salad
A quick and easy lunch or light dinner
Prep Time
20
minutes
mins
Cook Time
0
minutes
mins
Course:
dinner, lunch, Salad
Cuisine:
Mediterranean
Servings:
6
servings
Calories:
228
kcal
Author:
Anne Danahy, RD
Ingredients
1
cup
cooked freekeh
prepared according to package directions
1
pint
cherry or grape tomatoes
cut in half
1
English cucumber
1
small red onion
1
cup
fresh parsley
packed
¼
cup
fresh mint
packed
5
ounce
can Tuna
drained
3
tablespoons
lemon juice
⅓
cup
olive oil
¼
teaspoon
garlic powder
½
teaspoon
salt
⅛
teaspoon
fresh ground pepper
Instructions
In a large mixing bowl, combine the freekeh, and cherry tomatoes.
Slice the cucumber in quarters lengthwise, and remove any seeds. Cut the spears into ¾-inch pieces. Add the cucumbers to the bowl.
Peel the onion and remove the tough outer layer. Dice the onion and add to the bowl.
Mince the parsley and mint, and add both to the bowl.
Stir the freekeh and vegetables to combine.
Add the tuna, leaving it in large chunks.
In a small jar or mixing bowl, mix together the lemon juice, olive oil, garlic powder, salt and pepper. Shake or whisk to combine.
Pour the dressing over the salad, and toss lightly to combine.
Refrigerate for at least 30 minutes to let flavors blend.
Store any leftovers in an airtight container for up to 4 days.
Notes
Store leftovers in a covered container in the refrigerator for up to 2 days.
Nutrition
Calories:
228
kcal
|
Carbohydrates:
20
g
|
Protein:
9
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
10
mg
|
Sodium:
300
mg
|
Potassium:
404
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
1366
IU
|
Vitamin C:
38
mg
|
Calcium:
51
mg
|
Iron:
2
mg