Italian Tuna & White Bean Salad
A no-cook Tuscan lunch: tuna, creamy cannellini beans, arugula and lemon, with crusty bread.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 can (5 oz) Tuna in water (or olive-oil tuna, drained)
- 1/2 cup Cannellini beans, rinsed
- 1/2 cup Cherry tomatoes, halved
- 2 tbsp Red onion, minced
- 1 cup Arugula
- 1 tbsp Extra-virgin olive oil
- 1/2 Lemon
- 2 tbsp Fresh parsley
- 1 slice Crusty whole-grain bread
Directions
- Whisk olive oil, lemon juice, salt and pepper.
- Toss tuna, beans, tomatoes, onion and parsley with the dressing.
- Serve over arugula with the bread.
Calorie breakdown
Tuna 120 · beans 110 · veggies 30 · oil 120 · bread 100
Helpful for this recipe
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