Lemon, tuna and white bean salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (16 oz) cannellini beans or other white beans; rinsed and drained, or 4 cups cooked cannellini beans |
| 1 | medium | Red onion; chopped |
| 2 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Bottled clam juice |
| 2 | tablespoons | Extra-virgin olive oil |
| 2 | teaspoons | Chopped fresh thyme or 1/2 teaspoon dried |
| 2 | teaspoons | Chopped fresh oregano or 1/2 teaspoon dried |
| ½ | teaspoon | Grated lemon peel |
| ¼ | teaspoon | Black pepper |
| 1 | can | (6 ounces) water-packed tuna |
| ½ | cup | Chopped flat-leaf parsley |
| Salt to taste | ||
| 1 | bunch | Arugula; rinsed and dried |
| 2 | Tomatoes; cut into wedges | |
Directions
Canned tuna and white beans make this salad easy to prepare, which is especially nice for a weeknight dinner. The cannellini beans provide iron and some calcium.
1. In a mixing bowl, combine the beans and onion. In a small bowl, whisk together the lemon juice, clam juice, oil, thyme, oregano, lemon peel and pepper. Add the dressing to the beans and onion, and toss to mix. Add the tuna and parsley and stir gently to combine, just enough to break the tuna into clumps. Taste and add salt if desired.
2. Let the salad stand for 10 minutes to blend the flavors, or refrigerate up to 1 hour before serving. To serve, spoon over a bed of arugula and garnish with tomato wedges.
Nutritional analysis per serving: About 400 calories, 74 calories from fat, 8 g total fat, 1g
saturated fat, 12mg cholesterol, 186mg sodium, 53g total carbohydrates, 10 g fiber, 30g protein.
>From The American Medical Association Cookbook Posted to recipelu-digest by Sandy <sandysno@...> on Mar 06, 1998