Tuna & White Bean Salad
October 11, 2018
"Just the kind of recipe I like. Make sure to use a good quality canned tuna, which makes all the difference. Preferably packed in olive oil, imported from Italy or other European country. Pastene or Genova brands are preferred."
- Serving Size: 1 (219.3 g)
- Calories 224.5
- Total Fat - 14.9 g
- Saturated Fat - 2.2 g
- Cholesterol - 6 mg
- Sodium - 201.2 mg
- Total Carbohydrate - 14.8 g
- Dietary Fiber - 3.9 g
- Sugars - 4.4 g
- Protein - 10.4 g
- Calcium - 83 mg
- Iron - 2.8 mg
- Vitamin C - 47.7 mg
- Thiamin - 0.1 mg
Two days before serving, soak the beans in a large bowl of water.
The next day, drain the beans and place them in a large saucepan. Cover with water and bring to a boil.
Reduce the heat, cover, and simmer gently until the beans are tender, 1 - 1.5 hours. Drain.
In a large bowl, combine the beans, parsley, and scallions.
Drain the tuna and flake the tuna with a fork and fold into the beans.
In a small bowl, whisk the lemon juice, vinegar, and oil.
Pour over the beans and stir gently to combine. Season with salt and pepper to taste.
Refrigerate for 8 hours or overnight.
Serve over mixed greens or on it's own as a side or alone for a light lunch.
Tips & Variations
No special items needed.