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The mediterranean ecookbook

Tuna and white bean salad

Can also be served on crostini as an appetizer or Mix with pasta and green beans for a spin on Pasta Nicoise
Prep Time 15 minutes minutes
Cook Time No Cooking
Servings 4 minutes

Ingredients

  • For the Tuna and white bean salad:

  • 1 can (15 to 15 ½ ounces) white cannellini beans,
    rinsed, drained
    1/2 cup thinly sliced red onion, halved
    1 can (6 ounces) tuna in olive oil (drain; reserve oil)
    1 cup diced plum tomatoes
    1/2 cup pitted Kalamata olives
    2 tablespoons chopped Italian parsley
    1 tablespoon lemon juice
    ½ teaspoon grated lemon zest
    ¼ teaspoon each salt and freshly ground black pepper
    2 cups torn arugula leaves
    4 thick flatbreads

    • Directions

    • 1. In a bowl, combine cannellini beans, red onion, tuna, tomatoes, olives, chopped parsley, 2 tablespoons of the reserved olive oil, lemon juice, lemon zest, salt, and pepper, tossing gently to combine. Stir in arugula.
      2. Preheat grill or heat grill pan. Brush flatbreads lightly with the remaining reserved olive oil. Grill until lightly browned, about 2 minutes per side. Cut flatbreads in halves or quarters. Serve with salad.
      Each serving contains about 480 calories, 31 grams of protein, 51 grams of carbohydrate, 16 grams of total fat (3 grams saturated), 7 grams of fiber, 27 milligrams of cholesterol, and 1,273 milligrams of sodium.

    Find it online:

    https://pageturnercookbooks.com/mediterranean