Tuscan Tuna Salad
4

Serves 4

This tuna salad served atop toasted sourdough bread makes a satisfying lunch or dinner. The beans, tuna and walnuts offer interesting contrasts in texture, while providing fiber, protein and healthy fat.

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    Ingredients: 
    • 1 (15 ounce) can cannellini beans
    • 1 ( ounce) can (5 to 6-ounce) tuna packed in water, drained and flaked with a fork, drained and flaked with a fork
    • 2 tablespoons finely chopped flat-leaf parsley
    • 2 tablespoons finely chopped red onion
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon lemon juice
    • 1/3 cup chopped walnuts, toasted (optional)
    • 1/4 teaspoon sea salt
    • Freshly ground pepper, to taste
    • 1 small sourdough boule, cut into 1/2-inch-thick slices, drizzled with olive oil and toasted or grilled
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    Method: 

    Drain and rinse beans and combine with flaked tuna in a bowl. Stir in parsley, red onion, olive oil, lemon juice, walnuts if using, salt and pepper. Taste and adjust seasoning. Pile on toasted sourdough and serve immediately.

    Nutritional Info: 
    Per Serving:210 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 480mg sodium, 30g carbohydrate (4g dietary fiber, 2g sugar), 13g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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