Directions:
- Put the potatoes in a medium pot and cover with water by about 2 inches. Add a pinch of salt, cover and bring to a simmer over high heat. Reduce the heat to medium high and simmer until just tender, about 5 minutes. Add the snap peas and continue simmering, covered, until the peas are crisp-tender, about 3 more minutes. Drain the potatoes and peas and rinse under cold water; transfer to a large bowl.
- Make the dressing: Puree the tomatoes, olive oil, mayonnaise, vinegar and 1 tablespoon water in a blender.
- Divide the lettuce among 4 bowls and drizzle with some of the dressing. Add the tuna, bell pepper, olives and basil to the potatoes and peas; add the remaining dressing and toss gently to coat. Season with salt and pepper, then pile on top of the lettuce.
- Photograph by Antonis Achilleos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.61 Kcal (1221 kJ) | ||
| Calories from fat | 119.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.29g | 20% | |
|---|---|---|---|
| Cholesterol | 26.72mg | 9% | |
| Sodium | 266.42mg | 11% | |
| Potassium | 614.58mg | 13% | |
| Total Carbs | 27.04g | 9% | |
| Sugars | 11.28g | 45% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 16.01g | 32% | |
| Vitamin C | 72.5mg | 121% | |
| Vitamin A | 2.7mg | 91% | |
| Iron | 94.3mg | 524% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 77.05 Kcal (323 kJ) | ||
| Calories from fat | 31.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 20% | |
|---|---|---|---|
| Cholesterol | 7.06mg | 9% | |
| Sodium | 70.39mg | 11% | |
| Potassium | 162.38mg | 13% | |
| Total Carbs | 7.14g | 9% | |
| Sugars | 2.98g | 45% | |
| Dietary Fiber | 1.36g | 21% | |
| Protein | 4.23g | 32% | |
| Vitamin C | 19.2mg | 121% | |
| Vitamin A | 0.7mg | 91% | |
| Iron | 24.9mg | 524% | |
| Calcium | 18.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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