Quick Bean And Tuna Salad- Mayo Clinic Health System

Quick bean and tuna salad


By Mayo Clinic Staff


Dietitian’s tip:

To change up this recipe, you can try tuna seasoned with lemon pepper.

Serves 4


1/2 whole-grain baguette, torn into 2-inch pieces 3 tablespoons olive oil 1 16-ounce can cannellini beans, drained and rinsed 2 small dill pickles, cut into bite-size pieces 1 small red onion, thinly sliced 2 tablespoons red wine vinegar 1/4 teaspoon pepper 7-ounce pouch tuna, no salt added, drained and rinsed 2 tablespoons finely chopped fresh parsley


Preheat broiler. Place the baguette pieces on a heavy cookie sheet and brush with 1 tablespoon of the oil. Place under broiler for about 1 to 2 minutes, until golden. Turn the bread pieces and broil for an additional 1 or 2 minutes.

In a large bowl, combine the remaining oil, beans, pickles, onion, vinegar and pepper. Fold in the broiled baguette pieces. Divide the mixture among four bowls and top with the tuna and parsley.

Nutritional analysis per serving

Serving size :About 1 1/3 cups

Total carbohydrate 31 g Dietary fiber 7 g Sodium 505 mg Saturated fat 1.5 g Total fat 12 g Trans fat 0 g Cholesterol 15 mg Protein 21 g Monounsaturated fat 7 g Calories 316 Sugars 0 g