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Tuna with Lemon and Herbs

Tuna with Lemon and Herbs


  • 1 (6.7-ounce) jar tuna packed in olive oil, preferably Ventresca
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon capers, rinsed, drained, and chopped
  • 2 tablespoons flat-leaf parsley, sliced
  • 1 tablespoon dill leaves, chopped


  1. Empty the jar of tuna into a medium bowl. Add the lemon juice, capers, parley, and dill. Gently fold, breaking the tuna into large flakes, until well mixed.

Nutrition Information

Per serving: 153 kcal cal., 10 g fat (1.7 g sat. fat), 148 mg sodium, 0 g fiber, 9 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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