Prep
Total
Yield 2 servings
This is my favorite “I have no leftovers for my work lunch, what am I going to do?” meal, because I always have tuna and beans in the pantry, and capers and olives in the fridge. It’s quick, convenient and delicious.
This recipe originally appeared in The Seattle Times.
Courses Lunch
Cuisine Mediterranean
Serving Size 1/2 of recipe
Amount Per Serving | ||
---|---|---|
Calories 400 | ||
% Daily Value | ||
Total Fat 7 g | 11% | |
Saturated Fat 1 g | 5% | |
Total Carbohydrates 53 g | 18% | |
Dietary Fiber 12 g | 48% | |
Sugars 1 g | ||
Protein 34 g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by at https://www.eatrightseattle.org/team/4592