From “Eating Well Healthy in a Hurry Cookbook.” Visit for more recipes. Makes four 1-cup servings. Each serving contains 25 percent of the recommended daily allowance of fiber. Ingredient note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.
Ingredients
2 cans (6 ounces each) chunk light tuna, drained
1 can (about 15 ounces) small white beans, such as cannellini or Great Northern, rinsed (see ingredient note)
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
Freshly ground pepper, to taste
Directions
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Cover and refrigerate until ready to serve, up to 2 days.
Per serving: 253 calories; 8 g fat (1 g sat, 5 g mono); 53 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 31 g protein; 6 g fiber; 453 mg sodium; 451 mg potassium.
