Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli

Tuna and Artichoke Salad on Kalamata Olive Bread with Provolone Cheese and Fresh Herb and Garlic Aioli
20 Ingredients
  • 2 cups drained canned tuna
  • 2/3 cup chopped artichoke hearts
  • 1/4 cup sliced roasted red peppers
  • 2 teaspoon minced lemon zest
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped parsley leaves
  • Salt and pepper
  • 3 egg yolks, plus 1 whole egg*
  • 2 tablespoons Dijon mustard
  • 2 tablespoons roasted garlic
  • 1 lemon, juiced
  • 2 cups olive oil
  • 1 cup canola oil
  • 1 tablespoon minced fresh sage leaves
  • 1 1/2 teaspoons minced thyme leaves
  • 1 1/2 teaspoons minced rosemary leaves
  • Salt and pepper
  • 8 slices kalamata olive bread
  • 1 small red onion, sliced
  • 4 slices provolone
Nutrition
1861
93% daily value
4 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

273% 178

Saturated

130% 26

Trans

- 0

Monounsaturated

- 118

Polyunsaturated

- 29

Carbs

13% 39

Carbs (net)

- 30

Fiber

37% 9

Sugars

- 6

Sugars, added

- 0

Protein

71% 36

Cholesterol

66% 197

Sodium

43% 1033

Calcium

40% 397

Magnesium

28% 119

Potassium

14% 636

Iron

32% 6

Zinc

30% 3

Phosphorus

72% 505

Vitamin A

18% 160

Vitamin C

37% 33

Thiamin (B1)

25% 0

Riboflavin (B2)

30% 0

Niacin (B3)

68% 11

Vitamin B6

54% 1

Folate equivalent (total)

28% 111

Folate (food)

- 111

Folic acid

- 0

Vitamin B12

111% 3

Vitamin D

12% 2

Vitamin E

176% 26

Vitamin K

140% 168
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