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Multigrain tuna tabbouleh with creamy black olive vinaigrette recipe

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Ingredients

Adjust Servings:
1 (8.5-ounce) package 7 whole-grain Pilaf (such as Kashi)
1 (6-ounce) can albacore Tuna in water, drained and flaked
1 cup chopped Tomato
1⁄2 cup finely chopped fresh Parsley
1⁄3 cup finely chopped Red Onion
1⁄2 teaspoon coarsely ground Black Pepper
Creamy Black Olive Vinaigrette
3⁄4 cup drained large ripe Olives
1⁄4 cup fat-free, less sodium Chicken broth
2 tablespoons Red Wine Vinegar
2 teaspoons Dijon Mustard
1⁄2 teaspoon Black Pepper
3 tablespoons extra-virgin Olive Oil

Nutritional information

1
Serving Size
275 kcals
Calories
15.9 g
Fat
2.2 g
Saturated Fat
12.3 g
Protein
25.6 g
Carbohydrates
5.1 g
Fiber
578 mg
Sodium

Multigrain tuna tabbouleh with creamy black olive vinaigrette recipe

  • 10 minutes
  • Serves 4
  • Medium

Ingredients

  • Creamy Black Olive Vinaigrette

Directions

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Tabbouleh is a Mediterranean grain salad that traditionally includes chopped cucumber. Instead of tossing the cucumber into the salad, we cut an English cucumber into thin planks and spooned the pilaf mixture over the planks for a crunchier variation. Toss the extra vinaigrette with salad greens or steamed vegetables.

Steps

1
Done

Combine all ingredients in a large bowl; toss well. Serve immediately, or cover and chill until ready to serve.

2
Done

Creamy Black Olive Vinaigrette

Place olives in a food processor; pulse 3 times until chopped. Add broth and next 3 ingredients; pulse 3 to 4 times or until blended. With processor on, slowly add oil though food chute.

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