Italian Style Canned Tuna Salad is packed with fresh vegetables and olives that it can easily stand on its own as a nutritious and healthy diet meal. The right amount of oil in the tuna dressed the salad perfectly, the quality and freshness of the ingredients shine through without its encumbrance. A very easy to prepare and non-creamy additions to the salad make for a light but very filling, protein-packed Phase 3 lunch recipe.

INGREDIENTS

• 2 cans of Genova Yellowfin Tuna in Pure Olive Oil (not drained)

• 1-1¼ cups of drained diced tomato

• ½ cup of chopped parsley leaves

• ½ of a (6 oz.) can of black olives, sliced

• ½ cup of a large diced sweet yellow pepper

• ¼ cup of fine diced red onion

• ¼ cup of chopped green olives without pimento

• 1 clove of minced garlic

• 1 tablespoon of fresh lemon juice

• ¼ teaspoon of sea salt

INSTRUCTIONS

• Open the cans of the yellow-finned tuna and it into a large bowl. Using a fork, gently break the tuna meat into small pieces.

• Mix all the ingredients into the bowl but do not break the tuna too much.

• Serve as a salad on a plate or as a sandwich. This receipe can be refrigerated for up to two days.