Tuscan Tuna and White Bean Salad
Ingredients
- 6 oz can of tuna packed in spring water
- 15 oz can of cannellini or Great Northern white beans rinsed and drained
- ½ cup olive oil extra virgin
- ½ cup red onion chopped
- 1 small Zest and juice
- 1/3 cup kale chopped into bite-sized pieces
- 1/3 cup arugula chopped
- 1/3 cup flat Italian parsley chopped
- Tabasco or other hot sauce to taste
- ½ teaspoon freshly ground black pepper
- Salt and more extra virgin olive oil to taste
Instructions
- Drain the tuna and place in a large mixing bowl.
- Add beans and stir gently to combine.
- Add olive oil, onions, lemon zest and juice, kale, arugula, parsley and mix to combine.
- Add Tabasco, black pepper and salt to taste.
- Store covered in the refrigerator for up to one week. Allow to reach room temperature before serving. Add a little more extra virgin olive oil if salad gets dry, as the beans may suck up liquid.
Notes
May 2020, Rebecca Merola, Function Junction
PRODUCTS USED TO MAKE THIS RECIPE
Nutrition
Calories: 279kcalCarbohydrates: 19gProtein: 11gFat: 19gSaturated Fat: 3gCholesterol: 10mgSodium: 78mgPotassium: 381mgFiber: 4gSugar: 1gVitamin A: 695IUVitamin C: 21mgCalcium: 62mgIron: 2mg
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