Herbed Tuna & White Bean Salad

TAKES: 15 min. • MAKES: 4 serv­ings

Simple & Delicious - - RECIPE INDEX -

This is a quick and delicious salad that can be made spe­cial for guests—or your­self— by grilling fresh tuna steaks in­stead of us­ing canned tuna.

—Char­lene Cham­bers, Or­mond Beach, FL

4 cups fresh arugula 1 can (15 oz.) no-salt-added can­nellini beans, rinsed and drained 1 cup grape toma­toes, halved 1/2 small red onion, thinly sliced 1/3 cup chopped roasted sweet red pep­pers 1/3 cup pit­ted Ni­coise or other olives 1/4 cup chopped fresh basil 3 Tbsp. ex­tra vir­gin olive oil 1/2 tsp. grated lemon zest 2 Tbsp. lemon juice 1 gar­lic clove, minced 1/₈ tsp. salt 2 cans (5 oz. each) al­ba­core white tuna in wa­ter, drained

Place first seven ingredients in a large bowl. Whisk to­gether oil, lemon zest, lemon juice, gar­lic and salt; driz­zle over salad. Add tuna and toss gen­tly to com­bine.

PER SERV­ING 319 cal., 16g fat (2g sat. fat), 30mg chol., 640mg sod., 20g carb. (3g sug­ars, 5g fiber), 23g pro.

Di­a­betic ex­changes: 3 fat, 2 lean meat, 1 starch, 1 veg­etable.

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