New Twist For An Old Favorite

Need a new way to brighten up your lunch?  Try this new twist on tuna that bursts with flavor. My secret is to serve it in a scooped out pepper for added crunch.  

Tuscan Tuna & White Bean Salad

Adapted from--EatingWell: May/June 1995 

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 2 cloves garlic, finely chopped
  • 2 teaspoons dried rosemary, crushed
  • 1 15-ounce can white beans (cannellini or Great Northern), rinsed well
  • 2 plum tomatoes, chopped
  • 1/3 cup chopped fresh parsley, preferably Italian flat-leaf
  • 1 12-ounce can (or two 6-ounce cans) chunk light tuna in water, drained and flaked (see Note)
PREPARATION
  1. Whisk together oil, lemon juice, garlic and rosemary in a bowl. Add beans, tomatoes and parsley and toss together. Gently stir in tuna.

TIPS & NOTES

  • Note: 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.
  • Serve in a scooped out red or yellow pepper
 

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