2 Serves
15 Mins
In a small bowl, combine the finely chopped shallot with white wine vinegar and sugar. Allow the mixture to marinate for 10 minutes.
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Vitamin E
4 mg / 15 mgVitamin K
337 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
130 µg / 400 µgCalcium
193 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
120 mg / 420 mgPhosphorus
496 mg / 1,250 mgPotassium
1194 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
65 µg / 55 µgFiber
16 g / 28 gSugar
18 g / 50 gSaturated Fat
6 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Drain the canned tuna thoroughly to remove excess water. Place the tuna in a mixing bowl and use a fork to break it into bite-sized pieces.
In a separate bowl, whisk together the balsamic vinaigrette, olive oil, and the marinated shallot mixture to create the dressing.
Toss the mixed greens with the prepared dressing, then top with the flaked tuna, kalamata olives, and fresh parsley.
59
g7
g30
g
