Tuscan Tuna Salad

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.

Ingredients

1 (15-ounce can) cannellini beans
1 (5 to 6-ounce) can tuna packed in water, 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

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.

Nutrition

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

http://wholefoodsmarket.com/recipes/680