Tuscan-Style Tuna Salad
This streamlined version of a northern Italian idea is perfect for a summer evening: 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.
Ingredients
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2 6-ounce cans chunk light tuna, drained
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1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
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10 cherry tomatoes, quartered
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4 scallions, trimmed and sliced
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2 tablespoons extra-virgin olive oil
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2 tablespoons lemon juice
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1/4 teaspoon salt
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Freshly ground pepper, to taste
Directions
1.
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
Tips:
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.
Nutrition information
Calories 253, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Cholesterol 53 mg, Sodium 453 mg, Carbohydrate 20 g, Fiber 6 g, Protein 31 g, Potassium 451 mg. Daily Values: Vitamin C 20%. Exchanges: Starch 1,Vegetable 1,Lean Meat 3.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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