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Herbed Tuna and White Bean Salad

Total Time

Prep/Total Time: 15 min.

Makes

4 servings

This is a quick and delicious salad that can be made special for guests—or yourself—by grilling fresh tuna steaks instead of using canned. —Charlene Chambers, Ormond Beach, Florida
Herbed Tuna and White Bean Salad Recipe photo by Taste of Home

Ingredients

  • 4 cups fresh arugula
  • 1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/3 cup chopped roasted sweet red peppers
  • 1/3 cup pitted Nicoise or other olives
  • 1/4 cup chopped fresh basil
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 2 cans (5 ounces each) albacore white tuna in water, drained

Directions

  1. Place first 7 ingredients in a large bowl. Whisk together oil, lemon zest, lemon juice, garlic and salt; drizzle over salad. Add tuna and toss gently to combine.

Test Kitchen tips
  • Kalamata olives, though stronger in flavor, would be a good substitute for Nicoise olives.
  • Extra virgin olive oil adds a subtle fruity flavor to the dressing, but plain olive oil could be used instead.
  • Nutrition Facts

    2 cups: 319 calories, 16g fat (2g saturated fat), 30mg cholesterol, 640mg sodium, 20g carbohydrate (3g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 1 starch, 1 vegetable.

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