Tuna and Navy Bean Salad

21 Reviews
100% would make this recipe again

A tasty, quick-to-make, and inexpensive salad, rich in proteins and fat omega-3 acids from the tuna.

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Ingredients

??? onions, coarsely chopped ???
??? white "navy" beans (canned) ???
??? tuna, canned ???
??? Classic Vinaigrette ???
??? Parsley and Garlic Base ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? tomatoes, sliced ???
??? Italian parsley, fresh [optional] ???

Method

  1. Coarsely chop the onion. In a small bowl, soak the onion in water with few drops of vinegar for at least 30 min. You can also leave it overnight in the refrigerator. This makes the raw onion easier to digest and crispier.
  2. Drain and rinse the beans, then place them in another bowl. Add the onion and tuna.
  3. Pour in the Classic Vinaigrette, add the Parsley and Garlic base, salt, and pepper to taste. Toss well to combine.
  4. Let the salad stand for about 10 min, then transfer to individual serving plates, garnish with the tomatoes and parsley leaves, and serve.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

470

Fat

18 g

28 %

Saturated 2.8 g
+ Trans 0 g

14 %

Cholesterol

20 mg

Sodium

380 mg

16 %

Carbohydrate

40 g

13 %

Fibre

10 g

41 %

Sugars

3 g

Net Carbs

30 g

Protein

37 g

Vitamin A

18 %

Vitamin C

19 %

Calcium

11 %

Iron

34 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin E, Vitamin K, Zinc
Good source of  :
Copper, Vitamin A, Vitamin B6, Vitamin D
Source of  :
Calcium, Omega-3, Omega-6, Pantothenic Acid, Vitamin B2, Vitamin C
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Meat and Alternatives 4 ½
Fats 3 ½
More info
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Reviews

21 Reviews (21 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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