dish
Tuna and White Bean Salad

4
Serves
284
Calories
15
Nutrients
16
Vitamins

Ingredients

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)
1 pint cherry tomatoes
2 large bunches arugula , washed and dried

Cooking Instructions

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

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
284
Protein
29 g
Total Carbohydrate
30 g
Dietary Fiber
8 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
5 g
Total Fat
6 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
23 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
40 %
Percent Calories from Carbohydrate
42 %
Percent Calories from Fat
19 %
Vitamin A
694 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
15 mg
Vitamin B6
0 mg
Vitamin B12
3 mcg
Biotin
4 mcg
Vitamin C
57 mg
Vitamin D
136 IU
Folate
77 mcg
Vitamin E
2 IU
Vitamin K
5 mcg
Pantothenic Acid
1 mg
Calcium
59 mg
Iron
3 mg
Phosphorus
222 mg
Potassium
606 mg
Sodium
593 mg
Zinc
1 mg