- 2 6-ounce cans chunk light tuna, drained (see Note)
- 10 cherry tomatoes, quartered
- 4 scallions, trimmed and sliced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
Freshly ground pepper, to taste
- 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.
- Serving size: 1 cup
- Per serving: 199 calories; 9 g fat(1 g sat); 6 g fiber; 20 g carbohydrates; 16 g protein; 102 mcg folate; 17 mg cholesterol; 2 g sugars; 0 g added sugars; 488 IU vitamin A; 11 mg vitamin C; 73 mg calcium; 2 mg iron; 555 mg sodium; 549 mg potassium
- Nutrition Bonus: Folate (25% daily value), Vitamin C (19% dv).
- Carbohydrate Servings: 1
- Exchanges: 1 starch, 1 vegetable, 3 1/2 lean meat, 1 fat
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