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Recipe courtesy of David Rocco

Insalata di Fagioli e Tonno: Tuna and Bean Salad

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    749
    Total Fat
    36
    Saturated Fat
    5
    Carbohydrates
    59
    Dietary Fiber
    14
    Sugar
    1
    Protein
    49
    Cholesterol
    18
    Sodium
    963
  • Total: 15 min
  • Prep: 15 min
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Ingredients

2 (19-ounce) cans cannellini beans, drained and rinsed

14 ounces canned tuna in oil or water, drained

1 celery stalk, chopped

Juice of 1/2 lemon

1/2 cup extra-virgin olive oil

Salt

Freshly ground black pepper

Directions

  1. Mix cannellini beans, tuna, and celery in a salad bowl. Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well. 

Categories:

Italian Salad Recipes Beans and Legumes Fish Tuna Recipes Gluten Free High Fiber

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1 Review
Add Your Review

Annette S.

I've had this recipe for years and just recently made it. It was SO good and easy to make. I only used one can of cannellini beans because I didn't want to make a lot. Thanks for recipe David

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