Tuscan-Style Tuna Salad

http://www.eatingwell.com/recipes/tuscan_style_tuna_salad.html

From EatingWell:  April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.

4 servings, 1 cup each | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 2 6-ounce cans chunk light tuna, drained
• 1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
• 10 cherry tomatoes, quartered
• 4 scallions, trimmed and sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Preparation

1. Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.

Nutrition

Per serving : 253 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 53 mg Cholesterol; 20 g Carbohydrates; 31 g Protein; 6 g Fiber; 453 mg Sodium; 451 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 3 1/2 very lean meat, 1 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.

• Ingredient Note: 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.