White Bean Tuna Salad


4.3 of 5 (13)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 124.5
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 549.1 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 6.9 g

View full nutritional breakdown of White Bean Tuna Salad calories by ingredient


Introduction

Quick, easy and perfect for the summer Quick, easy and perfect for the summer
Number of Servings: 8

Ingredients

    Great Northern Beans (16 oz can)
    Tuna (9 oz can)
    Sweet Red or Yellow Pepper (1/2, chopped)
    Scallion (1/4 cup, chopped)
    Italian Flat-Leaf Parsley (1/2 cup)
    Olive Oil (1 tbsp)
    Lemon Juice (5 tbsp)
    Coarse Salt (1/2 tsp)
    Black Pepper (to taste)

Directions

Add all of the dry ingredients together and mix well. Pour in the olive oil and lemon juice and mix again. Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user CHITOWN_HDH.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    3 of 3 people found this review helpful
    Tasty - I split into 5 servings which equals 1.6 of the servings in this recipe. It equaled about one cup (not stuffed) or about 125 gm. - 2/3/11


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    Incredible!
    2 of 2 people found this review helpful
    I had this today for lunch on a bed of spinach - it was perfect, delicious and kept me full and satisfied ALL AFTERNOON! A clear winner. The only question is, what is the serving size? 1 cup? 1/2 cup? I just guesstimated. - 1/21/11


  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    I added corn, carrots and chick peas - it turned out very yummy :) - 2/9/13


  • no profile photo

    Very Good
    I used cilantro in place of the parsely, also 5 T of lemon juice seemed a bit much, so I used only 3 plus a bit more olive oil. Yummy and satisfying. Oh, and be sure to drain the tuna and the beans!
    - 9/4/12


  • no profile photo

    Incredible!
    I did not have Great Northern beans on hand, so used Garbanzo beans. No lemon on hand, so used Rice Vinegar. The recipe still turned out great. I have it in the office refrigerator for lunch everyday this week. - 8/13/12