Tonno e Fagioli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
100 g Navy (Flageolet) Beans, canned, drained56 g Tuna in Olive Oil1 Lemon1 tsp Extra Virgin Olive Oil (or reserve the oil from the tuna if good quality)1/2 an OnionParsley and lettuce to serve.
1. Start by putting the beans to soak in some fresh water (although they are tinned they benefit from a short soak)
2. Slice the onion into rings and put to soak with the beans.
3. Tip the tuna into a serving bowl and either drizzle with olive oil or use a tsp of the reserved oil from the can if good quality.
4. Squeeze half the lemon over the tuna.
5. Drain the beans and onions well and mix into the tuna.
6. Sprinkle over chopped parsley and serve with the rest of the lemon cut into wedges.
Serving Size: Makes two portions to serve in a lettuce leafcup.
Number of Servings: 2
Recipe submitted by SparkPeople user SARAHSPANGLES.
2. Slice the onion into rings and put to soak with the beans.
3. Tip the tuna into a serving bowl and either drizzle with olive oil or use a tsp of the reserved oil from the can if good quality.
4. Squeeze half the lemon over the tuna.
5. Drain the beans and onions well and mix into the tuna.
6. Sprinkle over chopped parsley and serve with the rest of the lemon cut into wedges.
Serving Size: Makes two portions to serve in a lettuce leafcup.
Number of Servings: 2
Recipe submitted by SparkPeople user SARAHSPANGLES.
Nutritional Info Amount Per Serving
- Calories: 169.3
- Total Fat: 5.6 g
- Cholesterol: 17.5 mg
- Sodium: 167.4 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 8.3 g
- Protein: 12.6 g
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