Italian Bean and Tuna Salad

Name: Italian Bean and Tuna Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 small onion (thinly sliced); 3 -4 T white wine vinegar; 2 cups cooked white beans (19 oz. can); 1 can tuna in water (6 oz, drained); 1 cup cherry tomatoes (halved); 2 garlic cloves (minced); juice of one lemon; 4 T minced fresh parsley; 1 T minced fresh sage; 2 T olive oil; 1 T plain low-fat yogurt; 1 T capers (rinsed and minced); salt and pepper; 2 cups spring mix

December 21, 2010
jodiemo
Appetizers
1 Comment

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This Italian Bean and Tuna Salad is a great make ahead lunch dish!

I don’t know about you guys, but since the holiday season started a little over a month ago, I have gotten reacquainted with my fat pants. I hate getting reacquainted with my fat pants. They make me feel fat.

Oh I can still squeeze myself into my regular pants, but I look like one of those gigantic muffins in a Starbucks pastry case. Muffin tops are only cute on muffins.

So, I have decided to get a head start on my new year’s resolution. I have been eating more carefully and carving out a few minutes of peace every now and then to hike my big butt on my mini stepper for a little exercise. It’s working so far I think. So, today’s tuna dish is all about being low calorie and filling.

I love this dish because it’s creamy and flavorful. I prefer the tiny tomatoes in this dish, especially in the middle of the winter, because they are sweeter. You may have to fiddle with the amount of vinegar and/or lemon juice you add to the dish depending on your tastes. By the way, this makes 4 servings and there is only 266 calories per serving .

Italian Bean and Tuna Salad

adapted from Mediterranean Light

1 small onion, thinly sliced

3 -4 T white wine vinegar

2 cups cooked white beans ( 19 oz. can)

1 ( 6 oz) can tuna in water, drained

1 cup cherry tomatoes, halved

2 garlic cloves, minced

juice of one lemon

4 T minced fresh parsley

1 T minced fresh sage

2 T olive oil

1 T plain low-fat yogurt

1 T capers, rinsed and monced

salt and pepper

spring mix ( to serve on)

Toss the onion with 2 T of vinegar and cover with water. Let sit for 30 minutes.

Drain.

Meanwhile mix the remaining ingredients together, add in onion.

Serve on a bed of greens!