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Warm Tuna Salad Served with Bruschetta

30 min Mediterranean Dinner Dairy freeGluten freeHigh proteinLactose free
570
Calories
64g
Protein
18g
Fat
38g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Spinach - 30 g (1 cup)
  • Eggplant - 100 g
  • Olive oil - 2 ml (0.5 tsp)
  • Arugula - 30 g (1 cup)
  • Tomato - 100 g (1 whole)
  • Iceberg salad - 40 g (1 cup)
  • Basil - 10 g (8 leaves)
  • Tomato sauce - 5 g (1 tsp)
  • Sea salt - 0.3 g (1 pinch)
  • Olive oil, extra-virgin - 2.5 ml (0.5 tsp)
  • Whole grain bread - 64 g
  • Black pepper, ground - 0.3 g (1 pinch)
  • Pumpkin seeds - 20 g (2 tbsp)
  • Tuna, canned in own juice - 190 g

How to make:

  1. Slice the eggplant to thin pieces, cook it on the grill or pan
  2. Put greens, chopped avocado on the cooked eggplant, put tuna on top of everything and sprinkle with seeds. Drizzle with lemon juice
  3. Chop tomatoes finely and mix with some sea salt, freshly ground black pepper and chopped basil. Toast the bread and spoon the tomato mixture on top finishing with a drizzle of extra virgin olive oil. Serve with salad
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