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
Ingredients
1 12-ounce can solid white tuna packed in water, drained
1 lemon
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)
1/2 cup Roasted Shallot Vinaigrette (see recipe)
12 black olives
1 pint cherry tomatoes
2 large bunches arugula, washed and dried
Cooking instructions
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Place the tuna in a medium-sized bowl and squeeze the lemon all over the tuna.
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Add the onion, parsley, beans and Roasted Shallot Vinaigrette to the tuna and gently mix together.
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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
Nutritional information
Number of servings: 4
Per serving
Calories 284
Carbohydrate 30 g
Fat 6 g
Fiber 8 g
Protein 29 g
Saturated fat 1 g
Sodium 593 mg