ROTD ~ Tuscan-Style Tuna Salad
On this beautiful North Carolina day (and record setting day coming tomorrow), let's lighten up lunch or supper with this dee-lish Salad. It's loaded with protein and light in fat! I can't have raw fruits or veggies yet, but I can enjoy this w/out the tomatoes.
Eating Well is one of my favortie magazines and they have a beautiful web site too. I'll be grabbing and posting recipes from there periodically.
This streamlined version of a northern Italian idea is perfect for a summer evening (or warm NC January!): no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.
Makes 4 servings, 1 cup each
ACTIVE TIME: 10 minutes TOTAL TIME: 10 minutes
EASE OF PREPARATION: Easy
2 6-oz. cans chunk light tuna, drained 1 15-oz. can small white beans, such as cannellini or great northern, rinsed (see Ingredient note) 10 cherry tomatoes, quartered 4 scallions, trimmed and sliced 2 T. extra-virgin olive oil 2 T. lemon juice 1/4 t. salt Freshly ground pepper to taste
Combine all ingredients in a medium bowl. Stir gently. Refrigerate until ready to serve.
NUTRITION INFORMATION: Per serving: 253 calories; 8 g fat (1 g sat, 5 g mono); 53 mg cholesterol; 20 g carbohydrate; 31 g protein; 6 g fiber; 453 mg sodium; 451 mg potassium. TIP: Ingredient note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
