The healthfulness, simplicity, and great taste of tuna make it a wonderful choice for salads. This recipe pairs it with beans for a one-two punch of protein and fiber.
This recipe serves: 4
1 12-ounce can solid white tuna packed in water, drained
1/3 cup chopped red onion
3 tablespoons chopped, fresh parsley
2 cups cooked cannellini beans (white kidney beans or use canned beans rinsed thoroughly)
12 black olives
1 pint cherry tomatoes
2 large bunches arugula, washed and dried
Place the tuna in a medium-sized bowl and squeeze the lemon all over the tuna.
Add the onion, parsley, beans and Roasted Shallot Vinaigrette to the tuna and gently mix together.
Divide the arugula equally on 4 chilled plates and place the tuna mixture on top. Garnish with the olives and cherry tomatoes.
Serving Size: About 1 1/2 cups of salad
Number of servings: 4
Carbohydrate 30 g
Fat 6 g
Fiber 8 g
Protein 29 g
Saturated fat 1 g
Sodium 593 mg