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

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

1 (8.5-ounce) package 7 whole-grain Pilaf
1 (6-ounce) can albacore Tuna
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

Directions

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.