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20 cherry tomatoes, halved
1 tablespoon capers, drained
10 cornichon pickles, cut into rounds
1/2 teaspoon salt
1. Combine 3 tablespoons of the reserved tuna oil, lemon juice and zest in a small jar. Cover; shake to blend.
2. Place the tuna in a large, shallow bowl.
3. Break up the tuna into small pieces with a fork.
4. Add remaining ingredients and the dressing. Toss to evenly coat. Taste for seasoning. Serve at room temperature.
Nutrition information
Per serving: 286 calories, 52% of calories from fat, 17 g fat, 2 g saturated fat, 22 mg cholesterol, 13 g carbohydrates, 22 g protein, 783 mg sodium, 5 g fiber.
wdaley@tribune.com
Follow @billdaley on Twitter
1 tablespoon capers, drained
10 cornichon pickles, cut into rounds
1/2 teaspoon salt
1. Combine 3 tablespoons of the reserved tuna oil, lemon juice and zest in a small jar. Cover; shake to blend.
2. Place the tuna in a large, shallow bowl.
3. Break up the tuna into small pieces with a fork.
4. Add remaining ingredients and the dressing. Toss to evenly coat. Taste for seasoning. Serve at room temperature.
Nutrition information
Per serving: 286 calories, 52% of calories from fat, 17 g fat, 2 g saturated fat, 22 mg cholesterol, 13 g carbohydrates, 22 g protein, 783 mg sodium, 5 g fiber.
wdaley@tribune.com
Follow @billdaley on Twitter
