Description

This is an easy, light lunch recipe, or appetizer, using canned tuna with chopped red onion and a little red wine vinegar and added broccoli and celery, served on spinach leaves.

Yield: 2servings | Serving Size: 1/2 cup salad plus endive

Ingredients

15 ounce can light tuna in water, drained

1/4cupchopped celery

1/4cupchopped red onion

1/4cupbroccoli florets

2tbspHellmann’s light mayonnaise, regular for Keto

1tspred wine vinegar

1head endive, leaves separated

Instructions

• Combine all the tuna salad ingredients and spoon into endive leaves.

Last Step:

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Nutrition

Serving: 1/2 cup salad plus endive, Calories: 160kcal, Carbohydrates: 4.5g, Protein: 22g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 30mg, Sodium: 415mg, Fiber: 1g, Sugar: 1g