Ratings & Reviews
Rated by 2 visitors
1 12-ounce can solid white tuna packed in water, drained
1/3 cup chopped red onion
3 tablespoons chopped, fresh parsley
2 cups cooked cannellini beans (white kidney beans or use canned beans rinsed thoroughly)
1/2 cup Roasted Shallot Vinaigrette (see recipe)
12 black olives
1 pint cherry tomatoes
2 large bunches arugula, washed and dried
1. Place the tuna in a medium-sized bowl and squeeze the lemon all over the tuna.
2. Add the onion, parsley, beans and Roasted Shallot Vinaigrette to the tuna and gently mix together.
3. Divide the arugula equally on 4 chilled plates and place the tuna mixture on top. Garnish with the olives and cherry tomatoes.
Serving Size: about 1 1/2 cups of salad
Number of Servings: 4
|Fat||6 g||Fiber||8 g|
|Protein||29 g||Saturated Fat||1 g|
SEE ALL THE FACTS
This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.