Log in

…

Log in

Tuna & White Bean Salad

By eatingwell.com

Tuna & White Bean Salad

Cook:10min

The time-honored Italian pairing of canned tuna and cannellini beans makes a super-simple, satisfying lunch. Serve over salad greens, on grilled whole-wheat country bread or tucked in a whole-wheat pita pocket.

Updated at: Sat, 25 Mar 2023 19:44:36 GMT

Nutrition balance score

Great

Glycemic Index

47

Low

Nutrition per serving

Calories788 kcal (39%)

Total Fat31.7 g (45%)

Carbs56.9 g (22%)

Sugars5.1 g (6%)

Protein56.4 g (113%)

Sodium737.4 mg (37%)

Fiber27.2 g (97%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 tablespoonslemon juice

2 tablespoonsextra-virgin olive oil

⅛ teaspoonsalt

freshly ground pepper

1 x 19 ouncecannellini beans

can, white kidney, rinsed

¼ cupred onion

3 tablespoonsfresh parsley

3 tablespoonsfresh basil

1 x 6 ouncechunk light tuna in water

can, drained and flaked

Instructions

View on eatingwell.com

↑Support creators by visiting their site 😊

Notes

5 liked

0 disliked

One-dish

Easy

Go-to

Under 30 minutes

Delicious

Kaj· 5 months ago

Under 30 minutes

It's pretty good, and very easy to make with cupboard items. I'll definitely make this again. Don't skimp on the lemon.

J· 6 months ago

Under 30 minutes

Good for meal prep or as a summer meal, as it's nice cold. Like the other comment said, using canned tuna in olive oil makes more sense. Will likely make again!

Kris Tsau· last year

This was quick and easy and so yummy, especially on a summer day. I had tuna in olive oil which seems more efficient than tuna in spring water and then adding olive oil. I still added a bit of olive oil but didn't need as much as specified in the recipe.

T Spainhower· 2 years ago

Under 30 minutes

Added peas. Served with Ritz crackers.