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Friday, July 11 2014

Tuna Salad Dinner

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ingredients

1 15 ounce can cannellini beans, rinsed and drained
2 5 ounce cans tuna packed in water, drained
2 cups lightly packed arugula or spinach
1/2 small red onion, thinly sliced
1/4 cup fresh flat-leaf Italian parsley, chopped
1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon dried leaf oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepepr
1/2 lemon
Crusty bread, sliced and toasted (optional)

directions

In a large bowl combine beans, tuna, arugula, red onion, and parsley.

For dressing, in a screw-top jar combine vinegar, oil, oregano, salt, and pepper. Shake well to combine.

Pour dressing over tuna mixture; toss gently to combine. Squeeze juice from half of a lemon over salad. Serve with toasted crusty bread, if desired.

nutrition information

Per Serving: cal. (kcal) 274, Fat, total (g) 13, chol. (mg) 30, sat. fat (g) 2, carb. (g) 15, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 1, pro. (g) 22, vit. A (IU) 576.6, vit. C (mg) 9.34, Thiamin (mg) 0.02, Riboflavin (mg) 0.05, Niacin (mg) 4.21, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 19.86, Cobalamin (Vit. B12) (µg) 0.83, sodium (mg) 644, Potassium (mg) 252, calcium (mg) 98, iron (mg) 2.39, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:49 am | Permalink | 0 Comments | Email

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