Tuscan-Style Tuna Salad

tuna

2 6-ounce cans chunk light tuna, drained

  • 10 cherry tomatoes, quartered
  • 4 scallions, trimmed and sliced
  • 2 tablespoons extra-virgin olive oil
     2 tablespoons lemon juice
     ¼ teaspoon salt
  • 1 15-ounce can small white beans, such as cannellini or great northern, rinsed
  • Preparation

    • Ready In

      10 minutes

    1. Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
    • Make Ahead Tip: Cover and refrigerate for up to 2 days.
    • Notes: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
    • When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.

    ©2017 Eating Well, Inc.

 

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