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EatingWell
Tuscan-Style Tuna Salad
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.
EatingWell Test Kitchen
Ingredients
Directions
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tips
Notes:
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.
Tips
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 Facts
Serving Size: 1 cup
Per Serving:
199 calories; protein 16.5g; carbohydrates 19.8g; dietary fiber 6.1g; sugars 2.5g; fat 8.8g; saturated fat 1.3g; cholesterol 17.3mg; vitamin a iu 488.1IU; vitamin c 11.1mg; folate 102.5mcg; calcium 72.7mg; iron 2mg; magnesium 21.5mg; potassium 548.7mg; sodium 554.8mg.
Exchanges:
1 starch, 1 vegetable, 3 1/2 lean meat, 1 fat
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