Tuscan-Style Tuna Salad

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

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.

READER'S COMMENT:

"It was alright. I added a little mayo and raisins to sweeten it up a little. "

4 servings, 1 cup each

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

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

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

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.

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.

Nutrition Bonus: Fiber (25% daily value), Vitamin C (20% dv).

1 Carbohydrate Serving

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