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Friday, July 11 2014
Tuna Salad Dinner
  • 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)
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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