Tuscan Tuna Salad
Here is a recipe you can make ahead of time and store it in the refrigerator- it keeps fresh for several days. This is a wonderful recipe in a tortilla, wrap or Pita Bread.
2 6-ounce cans chunk light tuna, drained
4 scallions, trimmed and sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 15-ounce can small white beans, rinsed
Freshly ground pepper, to taste
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
Serving size: 1 cup
Per serving: 199 calories; 9 g fat(1 g sat); 6 g fiber; 20 g carbohydrates; 16 g protein; 102 mcg folate; 17 mg cholesterol; 2 g sugars; 0 g added sugars; 488 IU vitamin A; 11 mg vitamin C; 73 mg calcium; 2 mg iron; 355 mg sodium; 549 mg potassium