White beans and Citrus Tuna Salad
This recipe is easy to throw together if you have a handful of fresh veggies you need to use and dont know what to do with them.
- Preparing Time: 20 minutes
- Total Time: 2 hours
- Served Person: 6
campcoll
easy
quick
citrus fruit
summer
salad
beans
side dish camp
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 1 orange
- 1 lime
- 2 cans beans (i used northern and black eyed peas)
- 1 cup flat italian beans (fresh or frozen)
- 1/2 pint grape tomatoes cut in half
- 1 green onion (diced)
- 2 stalks celery (diced)
- 1/2 each red pepper, yellow pepper, orange pepper
- 12 oz fresh tuna cubed
- 1/2 grapefruit
- 1/4 c your favorite vinagrette
- Carbohydrate 9.75614166666667 g
- Cholesterol 25.515 mg
- Fat 0.775016666666667 g
- Fiber 3.11341669380665 g
- Protein 14.7362016666667 g
- Saturated Fat 0.166439166666667 g
- Serving Size 1 1 Serving (190g)
- Sodium 61.8101666666667 mg
- Sugar 6.64272497286002 g
- Trans Fat 0.265480666666667 g
- Calories 103 calories
First you want to prepare your tuna. After it has been cubed put it in a non reactive bowl. Add all of the juice from your citrus and salt and pepper. Stir and cover. Place back in the refrigerator for at least 2 hours. The acid from your citrus will cook the tuna. Blanch your italian beans for approx 5 minutes in boiling water and then rinse in cold water. Drain and rinse your canned beans. Dice your celery, peppers, and onion. Mix everything together and toss in your slice tomatoes. When the tuna is done drain it and then add it to your vegtables. Toss with your favorite dressing and refrigerate till ready to serve. This tastes even better the next day
