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Tuna Bean And Olive Salad

fast.cook's picture
  Canned solid white tuna in water 12 Ounce, drained, flaked (2 Cans, 6 Ounce Each)
  Canned navy beans 15 1⁄2 Ounce, rinsed and drained (1 Can, White Colored)
  Red bell pepper To Taste, seeded and diced
  Onion 1 Small, chopped
  Chopped pitted brine cured kalamata olives 1⁄4 Cup (4 tbs)
  Chopped flat leaf parsley 1⁄4 Cup (4 tbs)
  Chopped fresh oregano/1 teaspoon dried oregano 1 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Freshly ground pepper 1⁄4 Teaspoon
  Boston lettuce leaves/Bibb lettuce leaves 4

1 Combine the tuna, beans, bell pepper, onion, olives, parsley, oregano, vinegar, garlic, and ground pepper in a large bowl.
2 Arrange the lettuce cups on each of 4 plates; spoon the tuna mixture evenly into the cups and serve at once.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1992 Calories from Fat 253

% Daily Value*

Total Fat 30 g45.4%

Saturated Fat 4.8 g24.2%

Trans Fat 0 g

Cholesterol 140 mg46.7%

Sodium 1689 mg70.4%

Total Carbohydrates 290 g96.7%

Dietary Fiber 110.9 g443.5%

Sugars 25 g

Protein 149 g298.2%

Vitamin A 83.7% Vitamin C 59.4%

Calcium 72.7% Iron 144.9%

*Based on a 2000 Calorie diet

Tuna Bean And Olive Salad Recipe