Fountain Valley News - Your Hometown Community Newspaper

Italian Tuna and White Bean Salad


Last updated 1/20/2021 at 9:40am

Packed with protein, this tuna-topped salad is appropriate for lunch or dinner. Serve with a warm, flaky baguette to round out the meal.

1 lemon

1 can (6 ounces) solid white tuna in water, drained

1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained

1 medium tomato

1/2 fennel bulb (about 1 1/4 cups), cored and chopped

2 tablespoons red onion, chopped

2 tablespoons kalamata olives, chopped

2 teaspoons fresh rosemary leaves, finely chopped

1 tablespoon olive oil


1 bag mixed greens

1. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice; place in medi...

For access to this article please sign in or subscribe.


Reader Comments(0)


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2021

Rendered 09/16/2021 12:11