Tuscan Tuna & White Bean Salad

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

From EatingWell:  May/June 1995

Juicy fresh tomatoes replace some of the usual olive oil in this traditional tuna and white bean salad.

6 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, finely chopped
• 2 teaspoons dried rosemary, crushed
• 1 15-ounce can white beans (cannellini or Great Northern), rinsed
• 2 plum tomatoes, chopped
• 1/3 cup chopped fresh parsley, preferably Italian flat-leaf
• 1 12-ounce can (or two 6-ounce cans) chunk light tuna in water, drained and flaked (see Note)

Preparation

1. Whisk together oil, lemon juice, garlic and rosemary in a bowl. Add beans, tomatoes and parsley and toss together. Gently stir in tuna.

Nutrition

Per serving : 178 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 17 mg Cholesterol; 12 g Carbohydrates; 18 g Protein; 4 g Fiber; 338 mg Sodium; 393 mg Potassium

1 Carbohydrate Serving

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

Tips & Notes

• 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.