Tuscan White Bean and Tuna Salad
Related recipes: Beans and Grains, Dairy-Free, Easy,
Egg-Free, Fast, Fish,
Herbs, High Fiber, Low-Fat,
Low-Fat and Fast, Main Dishes, Olives,
Onions, Salads, Soups/Salads, Summer,
Tuna
A quick meal for those hot summer days when it’s too warm
to cook. Kalamata olives are great in this recipe.
Preparation facts
Yield: 4 servings
Ingredients
3 1/3 cups (850g) cannellini beans, rinsed and drained (two
15-ounce cans)
1 Tbs (15mL) olive oil
1 Tbs (15mL) fresh lemon juice
1/2 cup (70g) olives, chopped
1/2 cup (90g) red onion, chopped
1/4 cup (25g) fresh basil, chopped (or fresh parsley)
1 tsp (2g) oregano
1/2 tsp (2g) freshly ground black pepper
1 can (340g) tuna in water, canned, (12 ounces), drained and
flaked
Salt and pepper, to taste
Directions
Combine the beans, oil, and lemon juice in a large bowl and stir
together. Add remaining ingredients and mix well. Chill.
Nutrition facts
Serving Size 1 serving
Calories 711
Calories from Fat 64 (9%)
% Daily Value*
11%Total Fat 7g
6%Saturated
Fat 1.2g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.6g
8%Cholesterol 24mg
20%Sodium 479mg
92%Potassium 3236mg
35%Total
Carbohydrate 105g
107%Dietary
Fiber 26.8g
Sugars 0g
Sugar Alcohols 0g
120%Protein 60g