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.
| Prep Time: | 10 minutes |
| Ready in: | 10 minutes |
| Yield: | 4 servings, 1 cup each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 2 6-ounce cans chunk light tuna , drained | |
| 1 15-ounce can small white beans , such as cannellini or great northern, rinsed (see Ingredient note) | |
| 10 cherry tomatoes , quartered | |
| 4 scallions , trimmed and sliced | |
| 2 tablespoons extra-virgin olive oil | |
| 2 tablespoons lemon juice | |
| 1/4 teaspoon salt | |
| Freshly ground pepper to taste | |
Recipe Directions
- Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
Cover and refrigerate for up to 2 days.
Ingredient Note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.
Health Advantages: low calorie, low carb, high fiber, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 253 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 20 g | Dietary Fiber: | 6 g | Cholesterol: | 53 mg | |||
| Fat: | 8 g | Sodium: | 453 mg | Saturated Fat: | 1 g | |||
| Protein: | 31 g | Potassium: | 451 mg | Monounsaturated Fat: | 5 g | |||
| Nutrition Bonus: | Fiber (25% daily value), Vitamin C (20% dv). | |||||||
| Exchanges: | 1 starch, 1 vegetable, 3 1/2 very lean meat, 1 fat | |||||||
