This streamlined version of a northern 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 refrigerator for several days. If you do, use it as a wrap filling for the next day.
2 6-ounce cans chunk light Tuna, drained1 15-ounce can small white Beans, such as cannellini or great northern, rinsed (see Ingredient note)10 cherry Tomatoes, quartered4 Scallions, trimmed and sliced2 tablespoons extra-virgin Olive oil2 tablespoons Lemon juice1/4 teaspoon SaltFreshly ground Pepper to taste
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
Ingredient note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.Make Ahead Tip: Cover and refrigerate for up to 2 days.Nutrition note: Analysis only includes the salad itself. Does not include whole-grain pitas or lettuce for serving as sandwiches.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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