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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.
Meanwhile mix the remaining ingredients together, add in onion.
Serve on a bed of greens!
- 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
- Toss the onion with 2 T of vinegar and cover with water. Let sit for 30 minutes.
- Meanwhile mix the remaining ingredients together, add in onion.
- Serve on a bed of greens!