Tuscan White Bean and Tuna Salad
A quick meal for those hot summer days when it’s too warm to cook. Kalamata olives are great in this recipe.
Ingredients
- 3 1/3 cups cannellini beans, rinsed and drained (two 15-ounce cans)
- 1 Tbs olive oil
- 1 Tbs fresh lemon juice
- 1/2 cup olives, chopped
- 1/2 cup red onion, chopped
- 1/4 cup fresh basil, chopped (or fresh parsley)
- 1 tsp oregano
- 1/2 tsp 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
Calories 711
Calories from Fat 64 (9%)
(11%)Total Fat 7g
(6%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(8%)Cholesterol 24mg
(18%)Sodium 440mg
(92%)Potassium 3236mg
Total Carbohydrate 105g
(107%)Dietary Fiber 27g
Sugars 0g
Sugar Alcohols 0g
(120%)Protein 60g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.