Ingredients
- 3 tablespoon extra-virgin olive oil
- 3 tablespoon lemon juice
- 2 cloves garlic, finely chopped
- 2 teaspoons dried rosemary, crushed
- 1 15-ounce c white beans (cannellini or Great Northern), rinsed
- 2 plum tomatoes, chopped
- 1/3 cup chopped fresh parsley, preferably Italian flat-leaf
- 1 12-ounce c (or two 6-ounce cans) chunk light tuna in water, drained and flaked (see Note)
Cooking Directions
Step 1
Whisk together oil, lemon juice, garlic and rosemary in a bowl. Add beans, tomatoes and parsley and toss together. Gently stir in tuna.
Nutrition Info
- Serving: Per serving
- Calories: 178
- Carbohydrates: 12g
- Fat: 8g
- Protein: 18g
- Dietary Fiber: 4g
- Saturated Fat: 1g
- Monounsaturated Fat: 6g
- Cholesterol: 17mg
- Potassium: 394mg
- Sodium: 338mg
- Exchanges: 1/2 starch, 2 very lean meat, 1 1/2 fat
- Carbohydrate Servings: 1