The time-honored Italian pairing of canned tuna and cannellini beans makes a super-simple, satisfying lunch. Serve over salad greens, on grilled whole-wheat country bread or tucked in a whole-wheat pita pocket. Source: EatingWell Magazine, March 1998

Ruth Cousineau



  • Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add beans, tuna, onion, parsley and basil; toss to coat well.



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.

Nutrition Facts

223 calories; 7.5 g total fat; 1.1 g saturated fat; 15 mg cholesterol; 532 mg sodium. 129 mg potassium; 23 g carbohydrates; 6.6 g fiber; 3 g sugar; 16.9 g protein; 368 IU vitamin a iu; 10 mg vitamin c; 12 mcg folate; 82 mg calcium; 3 mg iron; 15 mg magnesium;

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