Recipe makes 4 servings.
Macros Per Serving: Protein: 54g | Fat: 25g | Carbs: 6.5g | Fiber: 1g | Calories: 437
INGREDIENTS:
- 4 cans wild-caught tuna
- 1 handful pine nuts
- ¼ cup kalamata olives, halved (optional)
- 2 scallions, diced
- 2 TB EVOO
- 3-4 TB balsamic vinegar
- 3-4 TB Primal Kitchen mayonnaise
- ¼ tsp garlic powder
- Sea salt & black pepper, to taste
DIRECTIONS:
- Combine all ingredients in a bowl and mix well. Serve atop a green salad and enjoy.