Tuscan Tuna and Bean Salad
Prep Time
10
Cooking Time
NA
Yields
4
Ingredients
Beans:
1 (14-15 oz can cannellini beans, drained and rinsed
2 garlic cloves, finely chopped
1 Tablespoon fresh lemon juice
2 Tablespoons olive oil
2 Tablespoons chopped fresh flat-leaf parsley or basi
l¼ Teaspoon salt ¼ Teaspoon black pepper
Tuna:
2 (6 oz) cans tuna in oil drained
2 Tablespoons chopped fresh flat-leaf parsley or basil
¼ cup pitted Kalamata olives. finely chopped
1 Celery rib finely chopped
2 Tablespoons red onion, finely chopped
2 Tablespoons red bell pepper, finely chopped
2 Tablespoons olive oil
1 Tablespoon fresh lemon juice
¼ Teaspoon salt 1/8 Teaspoon black pepper
Salad:
Greens of choice (watercress, baby spinach, baby kale, spring greens, etc)
Directions
Make beans:
Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil parsley or basil, salt and pepper.
Make Tuna:
Flake tuna in a bowl, then stir in parsley or basil, olives, onion, celery, oil, lemon juice, salt and pepper.
Place 1 scoop of both beans and tuna on a bed of greens.