This colorful tuna salad makes a satisfying lunch or dinner served alongside a pile of greens. We love the contrast in textures of the beans, walnuts, tuna and chewy sourdough.
Special Diets:
Dairy FreeDairy Free
Sugar ConsciousSugar Conscious
Ingredients
1 can (15-ounce)cannellini beans, drained and rinsed
1 can (6-ounce)tuna packed in water, drained and flaked
2 tablespoonsfinely chopped fresh flat-leaf parsley
1/2shallot, finely chopped
1 tablespoonextra-virgin olive oil
1 tablespoonlemon juice
1/3 cupchopped walnuts, toasted
1/4 teaspoonfine sea salt
1/4 teaspoonground black pepper
1 smallsourdough boule, cut into 1/2-inch-thick slices, toasted or grilled and drizzled with olive oil
Method
Combine beans with tuna in a bowl.
Stir in parsley, onion, oil, lemon juice, walnuts, salt and pepper.
Pile on toasted sourdough and serve.
Nutritional Info
Serving Size
Calories
210
Total Fat
4g
Saturated Fat
0g
Cholesterol
0mg
Sodium
480mg
Total Carbohydrate
30g
Dietary Fiber
4g
Total Sugars
2g
Protein
13g
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.