You are here

Cannellini Tuna Salad

chef.tim.lee's picture
Ingredients
  Canned white kidney beans 6 Ounce, rinsed and drained (cannellini)
  Tuna 3 Ounce, cooked and flaked
  Diced red onion 2 Tablespoon
  Chopped fresh basil 1 Tablespoon
  Freshly squeezed lemon juice 1 Tablespoon
  Water 1 Tablespoon
  Olive oil 2 Teaspoon
  Chopped lettuce 1 Cup (16 tbs)
Directions

MAKING
1) In a medium sized mixing bowl, add all the ingredients except lettuce. Toss well.

SERVING
2) With lettuce leaves, line a serving platter. On top of the leaves, add the bean mixture and serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Tuna
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Servings: 
3

Rate It

Your rating: None
4.321055
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 123 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.7%

Saturated Fat 0.83 g4.1%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 210.5 mg8.8%

Total Carbohydrates 12 g4%

Dietary Fiber 3.3 g13%

Sugars 4 g

Protein 10 g20.2%

Vitamin A 50.9% Vitamin C 15.4%

Calcium 5.4% Iron 6%

*Based on a 2000 Calorie diet

0 Comments

Cannellini Tuna Salad Recipe