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Tuscan Tuna & White Bean Salad
EatingWell Test Kitchen
“Juicy fresh tomatoes replace some of the usual olive oil in this traditional tuna and white bean salad.”
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
⅓ 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)
1Whisk together oil, lemon juice, garlic and rosemary in a bowl. Add beans, tomatoes and parsley and toss together. Gently stir in tuna.
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.