March Cooking Class Recipe - Tuna Salad

INGREDIENTS
2 cans chunk light tuna in olive oil (drained)
2 tablespoons capers
4 tablespoons chopped fresh parsley
4 tablespoons extra-virgin olive oil
2 teaspoons finely grated lemon zest
1 pinch red pepper flakes
1 pinch black pepper

DIRECTIONS
In a small bowl, combine 2 cans chunk light tuna in olive oil (drained),
2 tablespoons capers, 4 tablespoons chopped fresh parsley, 4 tablespoons
extra-virgin olive oil, pinch red pepper flakes, and 2 teaspoons finely grated
lemon zest, keeping tuna as chunky as possible. Serve on baguette slices
at room temperature; sprinkle with cracked black pepper.

NUTRITION

• Calories 310
• Total Fat 10 g
• Saturated 2 g
• Polyunsaturated 5 g
• Monounsaturated 3 g
• Trans Fat 0 g
• Potassium 1,050 mg
• Total Carbs 30 g
• Sugars 5 g
• Dietary Fiber 8 g
• Protein 23 g
• Cholesterol 10 mg
• Vitamin A 0%
• Vitamin C 0%
• Sodium 1,020 mg
• Calcium 0%
• Iron 0%

Serves 1 cup

Recipe courtesy of Chef Vizzina, Executive Chef and Presiden of Campus Dining
at Samford University