Tuscan tuna & White bean salad
Jennifer
ingredients
- 1 (15oz) can white cannellini beans, rinsed and drained.
- 1/2 cup thinly sliced red onion, divided.
- 1 (6oz) can quality white tuna in olive oil drained but reserving the oil
- 1 cup diced and seeded plum tomatoes.
- 1/2 cup pitted kalamata olives
- 2 Tbsp. chopped italian flat leaf parsley
- 1 Tbsp. lemon juice
- 1/2 tsp. lemon zest
- 1/4 tsp. sald
- 1/4 tsp. black pepper
- 2 cups torn arugala leaves
- 4 thick flatbreads
directions
- 1
In a bowl combine beans, onion, tuna, tomatoes, olives, parsley, 2 Tbsp. of reserved oil, lemon juice, lemon zest, salt and pepper. Toss gentl to combine.
- 2
Stir in arugala and place in bowls.
- 3
Step #2: Brush flatbreads lightly with the remaining olive oil and grill until lightly browned, about 2 min. per side. Serve with the salad.
notes
380 calories, 14g.fat, 17g .protein, 46g.carbs
Source: Jennifer
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