Tuscan-Style Tuna Salad

Tuscan-Style Tuna Salad

This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
4 10 min 10 min

Directions

Ingredients

  • 2 6-ounce ca chunk light tuna, drained
  • 1 15-ounce c small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
  • 10 cherry tomatoes, quartered
  • 4 scallions, trimmed and sliced
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Cooking Instruction

Step 1

Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.


Nutrition

  • Serving: Per serving
  • Calories: 253
  • Carbohydrates: 20g
  • Fat: 8g
  • Protein: 31g
  • Dietary Fiber: 6g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 5g
  • Cholesterol: 53mg
  • Potassium: 365mg
  • Sodium: 453mg
  • Exchanges: 1 starch, 1 vegetable, 3 1/2 very lean meat, 1 fat
  • Carbohydrate Servings: 1