LUNCH
Tuna and white bean salad
A simple recipe for your everyday rotation.
10 min preparation & cooking3 servings~24g protein per serving
Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 1 can cannellini beans, rinsed
- 1/4 red onion, finely diced
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper
Method
- Combine the tuna, beans, onion and parsley in a bowl.
- Dress with the olive oil, lemon, salt and pepper and toss gently.
- Serve on greens or with whole grain crackers.
Protein is an estimate, not a laboratory measurement. Adjust for your ingredients and serving sizes. Keep chilled foods refrigerated; use a food thermometer when cooking meat, poultry, eggs or fish. Check every ingredient for allergens.
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