** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Any combination of fresh raw salad vegetables you choose will work very well.
3. Drain tuna while still in can and invert onto center of large plate.
4. Drizzle oil over tuna, season with pepper and sprinkle with capers; scatter olives over dish.
5. Arrange vegetables on plate those listed above or others you like.
6. Season with salt and pepper, sprinkle lemon juice over all.
7. Serve with crusty bread or crackers. Makes two servings.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Celery, Onion, Olive Oil allergies.