Rating: 4 stars
41 Ratings
  • 5 star values: 20
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 1

This tuna salad comes with extra protein thanks to white cannellini beans. And while it's tasty enough to eat on its own, this tuna salad is especially good when scooped up with crusty bread.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
20 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine beans, tuna, arugula, red onion, and parsley.

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  • 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 Facts

274 calories; fat 13g; cholesterol 30mg; saturated fat 2g; carbohydrates 15g; mono fat 8g; poly fat 2g; insoluble fiber 5g; sugars 1g; protein 22g; vitamin a 576.6IU; vitamin c 9.3mg; niacin equivalents 4.2mg; vitamin b6 0.2mg; folate 19.9mcg; vitamin b12 0.8mcg; sodium 644mg; potassium 252mg; calcium 98mg; iron 2.4mg.
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