White Bean and Tuna Salad
Yet another recipe with infinite options, add whatever you like, remove items you don't. It's pretty hard to mess up and pretty easy to make vegetarian (and still healthy, hearty and full of protein).
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
nf
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- 1 tablespoons lemon juice
- 2 cloves garlic minced
- 1 can (15 oz) cannellini beans drained and rinsed
- 1 jar (or can) olive oil packed tuna (drained) flaked with a fork (i highly recommend tonnino with oregano from whole foods)
- 1/2 can (15 oz) artichoke hearts roughly chopped
- 2 roma tomatoes roughly chopped
- 2 ounces parmesan cheese grated
- 1/3 cup red onion chopped
- 1/4 cups scallions sliced
- 1 tablespoons red wine or balsamic vinegar
- 1 small can black olives sliced
- 3 tablespoons fresh parsley chopped (or 1 tablespoon dried)
- 1 dash salt and pepper to taste
- Carbohydrate 12.2402930861784 g
- Cholesterol 57.18275 mg
- Fat 18.5401708333661 g
- Fiber 1.34490001950913 g
- Protein 36.0557053337185 g
- Saturated Fat 9.30759520000552 g
- Serving Size 1 1 Serving (303g)
- Sodium 994.513083336276 mg
- Sugar 10.8953930666693 g
- Trans Fat 1.30899338334316 g
- Calories 352 calories
Chop, prepare and open accordingly and mix everything together seasoning with salt and pepper. This is what I had on hand when I made the salad, leave out the artichokes and possibly the tomatoes if you want a more traditional version. I like volume and variety. Things I would love to try in different combinations with those listed in the recipe: basil basically any fresh herbs herbed goat cheese kalamata olives ricotta sun dried tomatoes pine nuts olive oil (if using tuna packed in water) italian dressing (instead of oil and vinegar) ranch dressing (if feeding children who only eat food with ranch (I actually don't want to try this at all))
