White Bean & Tuna Salad Recipe
This is Giada De Laurentiis's original recipe classic for this. Very basic. One can also add cherry tomatoes, capers, and serve on a bed of arugula. It calls for tuna in oil; one could sub the tuna in water but it won't taste the same and extra olive oil will be needed.
Ingredients
- 2 6 oz cans dark meat tuna packed in olive oil
- 1/2 tsp sea salt
- 1/2 tsp freshly ground pepper
- 2 15 oz. cans cannellini beans, drained and rinsed
- 1 medium red onion, thinly sliced
- 6 Tbs red wine vinegar
- extra salt and pepper to taste
Directions
- In a large bowl, add tuna with its oil and 1/2 tsp each of salt and pepper.
- Using a fork, break the tuna up into bite-sized pieces. Gently toss in beans and onions. Drizzle with vinegar and gently toss again. Add more salt and pepper to taste if necessary.Transfer to plate sand serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 6 servings | |
| Calories 176 | |
| Calories from Fat 11 | 6% |
| Total Fat 1.21g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 763mg | 32% |
| Potassium 477mg | 14% |
| Total Carbs 24.92g | 7% |
| Dietary Fiber 8.7g | 29% |
| Sugars 4.0g | 3% |
| Protein 15.56g | 25% |
