Italian Tuna Salad
Ingredients
-
1
cup
finely chopped dry-packed or oil-packed sun-dried tomatoes
-
1
15-ounce can
cannellini beans, rinsed and drained
-
½
cup
non-fat plain Greek yogurt
-
2
tablespoons
extra virgin olive oil
-
1
small
lemon (zest and juice)
-
1
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
¼
teaspoon
onion powder
-
12
ounces
canned wild caught solid pack tuna in water
-
3
stalks
celery, finely diced
-
3
tablespoons
capers, rinsed and drained
-
2
tablespoons
finely chopped fresh parsley
-
optional
English muffins or whole grain bread for serving
-
optional
Greens such as spinach, arugula, or chopped romaine for serving
Instructions
- Rehydrate the sun-dried tomatoes in hot water.
- Blend part of the beans and Greek yogurt in a food processor, then add olive oil, lemon zest, lemon juice, salt, pepper, and onion powder until smooth.
- Flake the tuna into a mixing bowl and add the celery, capers, parsley, and remaining beans.
- Drain and pat dry the sun-dried tomatoes, then add them to the tuna mixture.
- Pour the Greek yogurt dressing over the salad and stir to combine.
- Serve as desired.
Nutrition Facts (estimated)
Servings
6
Calories
199
Total fat
6g
Total carbohydrates
20g
Total protein
19g
Sodium
20mg
Cholesterol
21mg
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