Recipe
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
% Daily Value
Calories711
Calories from Fat64
% Daily Value
Total Fat7g11%
Saturated Fat1g6%
Polyunsaturated Fat1g
Monounsaturated Fat3g
Cholesterol24mg8%
Sodium440mg18%
Potassium3236mg92%
Total Carbohydrate105g
Dietary Fiber27g107%
Sugars0g
Sugar Alcohols0g
Protein60g120%