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

Source: EatingWell Magazine, May/June 1995




Ingredient Checklist


Instructions Checklist
  • Whisk 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.

Nutrition Facts

161 calories; protein 14.9g; carbohydrates 11.6g; dietary fiber 3.6g; sugars 1.3g; fat 7.9g; saturated fat 1.1g; cholesterol 20.4mg; vitamin a iu 498.3IU; vitamin c 10.8mg; folate 62.2mcg; calcium 53.7mg; iron 2mg; magnesium 18.6mg; potassium 359.6mg; sodium 286.4mg.

1/2 starch, 2 lean meat, 1 1/2 fat