Tonno e Fagioli
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Tonno e Fagioli calories by ingredient
Introduction
Not really a recipe, this is a simple classic Italian salad which can also be made with White (Cannellini) Beans. Not really a recipe, this is a simple classic Italian salad which can also be made with White (Cannellini) Beans.Number of Servings: 2
Ingredients
-
100 g Navy (Flageolet) Beans, canned, drained
56 g Tuna in Olive Oil
1 Lemon
1 tsp Extra Virgin Olive Oil (or reserve the oil from the tuna if good quality)
1/2 an Onion
Parsley and lettuce to serve.
Tips
The better the quality of the ingredients, the better the salad. Ideal with some crusty bread to mop up the juices.
This is a good recipe to use up the beans left over from Lamb and Bean Tagine.
Directions
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.