Written by Malissa Spacek on November 24, 2010
4 servings, 1 cup each || Active Time: 10 minutes || Total Time: 10 minutes
2 6-ounce cans chunk light tuna, drained
1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tablespoons lemon juice
1/4 teaspoon salt
Freshly 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.
Cover and refrigerate for up to 2 days.
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.
Per serving: 253 calories; 8 g fat (1 g sat, 5 g mono); 53 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 31 g protein; 6 g fiber; 453 mg sodium; 451 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 3 1/2 very lean meat, 1 fat
From EatingWell, April/May 2005