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Cook Time:10 minsTotal Time:10 minsServings:4Yield:4 servings, 1 cup eachJump to Nutrition Facts
Cook Time:10 minsTotal Time:10 minsServings:4Yield:4 servings, 1 cup each
Cook Time:10 mins
Cook Time:
10 mins
Total Time:10 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 1 cup each
Yield:
4 servings, 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonslemon juice2tablespoonsextra-virgin olive oil1clovegarlic, minced⅛teaspoonsaltFreshly ground pepper, to taste1 19-ounce can cannellini (white kidney) beans, rinsed¼cupchopped red onion3tablespoonschopped fresh parsley3tablespoonschopped fresh basil1 6-ounce can chunk light tuna in water, drained and flaked (see Note)
Cook Mode(Keep screen awake)
Ingredients
3tablespoonslemon juice
2tablespoonsextra-virgin olive oil
1clovegarlic, minced
⅛teaspoonsalt
Freshly ground pepper, to taste
1 19-ounce can cannellini (white kidney) beans, rinsed
¼cupchopped red onion
3tablespoonschopped fresh parsley
3tablespoonschopped fresh basil
1 6-ounce can chunk light tuna in water, drained and flaked (see Note)
DirectionsWhisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add beans, tuna, onion, parsley and basil; toss to coat well.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days.Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.Originally appeared: EatingWell Magazine, March 1998
Directions
Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add beans, tuna, onion, parsley and basil; toss to coat well.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days.Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add beans, tuna, onion, parsley and basil; toss to coat well.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
Originally appeared: EatingWell Magazine, March 1998
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Nutrition Facts(per serving)223Calories8gFat23gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
