Makes 2 servings
1 12 oz. Can of light tuna (In water)
1 large stalk celery
3 green onions
1 oz. whole raw almonds (about 20 - 24)
5 whole water chestnuts
1 Tbsp. extra-virgin olive oil
2 Tbsp. rice vinegar
5 - 6 drops sesame oil
2 Tbsp. soy sauce
1/2 tsp. sugar
Drain tuna and break up into bowl. On low heat, toast almonds in skillet until lightly browned. Chop celery and green onions finely, then add to tuna. Chop almonds and water chestnuts coarsely, and add to the mixture. Drizzle olive oil over tuna mixture and toss lightly. Add sesame oil, rice vinegar, sugar and soy sauce, and mix well. Chill.
Protein: 52.2 g
Fat: 14 g
Carbs: 6.5 g
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