Italian Tuna Salad
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Well Plated · by Erin Clarke★ 4.9 (14)

Italian Tuna Salad

NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 38%
CARBS 18G36% OF CAL
5G FIBER0G ADDED3G INTRINSIC9G OTHER3G TOTAL SUGAR
FAT 6G28% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright tuna salad made with canned tuna, white beans, sun-dried tomatoes, and capers, bound with Greek yogurt instead of mayo. Healthy and flavorful, served on a muffin or greens.

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Nutrition & ingredients

Ingredients

serves 6
  • 1/3 cup finely chopped dry-packed sun-dried tomatoes or oil-packed sun-dried tomatoes*
  • 1 15-ounce can cannellini beans (rinsed and drained, divided)
  • 1/2 cup non-fat plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • Zest and juice of 1 small lemon (about ¾ teaspoon zest and 3 tablespoons juice)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 12 ounces (dry weight) 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
  • English muffins or whole grain bread (optional for serving)
  • Greens (such as spinach, arugula, or chopped romaine (optional for serving))
PREP
25M
SODIUM
666MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.