New Twist For An Old Favorite
April 15, 2015 |
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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
- 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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