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Cook Time:10 minsTotal Time:10 minsServings:4Yield:4 cupsJump to Nutrition Facts
Cook Time:10 minsTotal Time:10 minsServings:4Yield:4 cups
Cook Time:10 mins
Cook Time:
10 mins
Total Time:10 mins
Total Time:
Servings:4
Servings:
4
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 6-ounce cans chunk light tuna, drained (see Note)10cherry tomatoes, quartered4scallions, trimmed and sliced2tablespoonsextra-virgin olive oil2tablespoonslemon juice¼teaspoonsalt1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)Freshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
2 6-ounce cans chunk light tuna, drained (see Note)
10cherry tomatoes, quartered
4scallions, trimmed and sliced
2tablespoonsextra-virgin olive oil
2tablespoonslemon juice
¼teaspoonsalt
1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
Freshly ground pepper, to taste
DirectionsCombine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days.Notes: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.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.
Directions
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days.Notes: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.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.
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Notes: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.
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.
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Nutrition Facts(per serving)199Calories9gFat20gCarbs17gProtein
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.
