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| Ingredients : |
▪ 1 can (170 g/6 oz) Chunk Light Tuna, drained
▪ 1½ lbs small red potatoes, evenly sized
▪ 2 Tbsp. lemon juice
▪ ¼ tsp. salt
▪ 2 Tbsp. small drained capers
▪ 5 Tbsp. olive oil
▪ 2 Tbsp. lemon juice
▪ 1 clove garlic, minced
▪ 6 oil packed anchovy fillets, finely chopped
▪ 2 Tbsp. finely diced onion
▪ 4 Tbsp. finely chopped parsley |
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Directions :
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1. In a large pot, cover the potatoes with ample water and bring to a boil. Cook until the potatoes are just tender when pierced with the tip of a small knife, 15-20 minutes. Drain. When cool enough to handle, cut into 1” (2.5-cm) pieces. Combine with 2 Tbsp lemon juice and the salt.
2. Finely chop half the capers.
3. Combine the olive oil, remaining 2 Tbsp lemon juice and garlic.
4. Add the tuna, anchovies, chopped and whole capers, onion and parsley. Stir well, crumbling the tuna lightly.
5. Add to the potatoes and toss well. Cover and refrigerate until serving. |
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| Nutritional Values : |
Per serving :
Calories 215
Fat 12 g
Carbs 17.9 g
Protein 10 g
Fibre 1.8 g
Sat fat 1.7 g
Cholesterol 17.9 mg
Sodium 342 mg
Sugar 2 g
Calcium 23 mg
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| Source : www.calorieking.com |
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