Tuscan-Style Tuna Salad

Tuscan-Style Tuna Salad
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 245.6
  • Total Fat: 10.1 g
  • Cholesterol: 21.0 mg
  • Sodium: 761.6 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 6.7 g
  • Protein: 19.2 g

View full nutritional breakdown of Tuscan-Style Tuna Salad calories by ingredient


Introduction

www.eatingwell.com/recipes/tuscan_style_tu
na_salad.html
From EatingWell: April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

"This streamlined version of a norther 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 refridgerator for several days. If you do, use it as a wrap filling for the next day's lunch. www.eatingwell.com/recipes/tuscan_style_tu
na_salad.html
From EatingWell: April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

"This streamlined version of a norther 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 refridgerator for several days. If you do, use it as a wrap filling for the next day's lunch.
Number of Servings: 4

Ingredients

    2 6-ounce cans chunk light tuna, drained
    1 15-ounce can small white beans (great northern) rinsed
    10 Cherry Tomatoes, quartered
    4 Scallions, trimmed and sliced
    2 tablespoons Extra-Virgin Olive Oil
    2 tablespoons Lemon Juice
    1/4 teaspoon Salt
    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.

(Note: I mixed the lemon juice and the EVOO with the salt in a small container and shook it up. I added this 'dressing' after all of the other ingredients were mixed up. This recipe is for the mix itself--it goes well served over spinach, but would also be tasty on pita bread, thin buns, in a wrap or with pasta)


Serving Size: 4 Servings, 1 Cup Each

Number of Servings: 4

Recipe submitted by SparkPeople user MEGSFITNESS.