Directions:
- Cook potatoes in lightly salted water approximately 20-25 minutes until they are tender, but still firm enough to cut. Let potatoes cool then peel and dice.
- Combine potatoes, red peppers, and olives in medium bowl. Lightly mix in tuna to mixture. Set aside.
- Whisk remaining ingredients, except parsley, together until well mixed and thickened, and pour over potato mixture. Lightly toss mixture until evenly coated. Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 406.03 Kcal (1700 kJ) | ||
| Calories from fat | 282.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.37g | 48% | |
|---|---|---|---|
| Cholesterol | 2.55mg | 1% | |
| Sodium | 1006.87mg | 42% | |
| Potassium | 531.12mg | 11% | |
| Total Carbs | 28.77g | 10% | |
| Sugars | 7.45g | 30% | |
| Dietary Fiber | 6.29g | 25% | |
| Protein | 4.49g | 9% | |
| Vitamin C | 66.6mg | 111% | |
| Vitamin A | 2.6mg | 88% | |
| Iron | 27.1mg | 151% | |
| Calcium | 80.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 140.93 Kcal (590 kJ) | ||
| Calories from fat | 98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.89g | 48% | |
|---|---|---|---|
| Cholesterol | 0.89mg | 1% | |
| Sodium | 349.47mg | 42% | |
| Potassium | 184.35mg | 11% | |
| Total Carbs | 9.98g | 10% | |
| Sugars | 2.59g | 30% | |
| Dietary Fiber | 2.18g | 25% | |
| Protein | 1.56g | 9% | |
| Vitamin C | 23.1mg | 111% | |
| Vitamin A | 0.9mg | 88% | |
| Iron | 9.4mg | 151% | |
| Calcium | 28mg | 8% | |
* 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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