White Bean and Tuna Salad

White Bean and Tuna Salad



Made this tonight, very good, light, but filling


10 oz Tuna in water, Drained
3 Tbsp Extra Virgin Olive Oil
1/4 Cup Fresh squeezed Lemon Juice (about 2 lemons)
1 cup Flat Leaf Parsley
1/2 Large Orange or Red Bell Pepper
1/2 Large Green Bell Pepper
1 tsp Fresh Cracked Black Pepper (to Taste)
1 tsp Sea Salt (to Taste)
1 Can White Beans Drained and Rinsed
2 1/2 Cups Fresh Green Beans - Trimmed
1 Large Tomato Wedged
4 Hard Boiled Eggs

Hard Boil 4 Large Eggs - Place eggs in sauce pan cover with 1 inch cold water, bring to boil. Once boiling remove from heat after 1 minute, cover and let stand 10 minutes than transfer to large bowl of ice water to cool.

Green Beans - Trim ends and blanch in salted boiling water for about 3 to 4 minute, then remove from heat and cool under cold water

Dice peppers, cut parsley, rinse beans, drain tuna and flake, squeeze lemons. Combine Tuna, White Beans, Peppers, Lemon Juice, Oliver Oil and Parsley. Add Salt and Pepper to taste.

Plate with Tomato wedges on one side, Green Beans on other side and 1/4 salad mix, then top with sliced hard boiled eggs.

Serves: 4
Calories: 419
Total Fat (g): 19
Saturated fat (g): 3
Polyunsaturated fat (g): 3
Monounsaturated fat (g): 10
Trans fat (g): 0
Cholesterol (mg): 200
Sodium (mg): 866
Potassium (mg): 250Total
Carbs (g): 30
Dietary Fiber (g): 11
Sugar (g): 5
Protein (5): 35
Vitamin A: 31%
Vitamin C: 155%
Calcium: 13%
Iron: 18%