This tuna salad served atop toasted sourdough bread makes a satisfying lunch or dinner. The beans, tuna and walnuts offer interesting contrasts in texture, while providing fiber, protein and healthy fat.
Servings:4 | Calories:237 | Total Fat:12g | Chol:13mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 2g
10 %
Total Carb 19g
6 %
Fiber 6g
24 %
Sugars 1g
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Cholesterol 13mg
4 %
Sodium 503mg
21 %
Protein 15g
30 %
Calories:
38% Can cannellini beans
24% Walnuts
21% Tuna
15% Others combined
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 (15 ounce) can cannellini beans 1 ( ounce) can (5 to 6 ounce) tuna packed in water, drained and flaked with a fork, drained and flaked with a fork 2 tablespoons finely chopped flat-leaf parsley 2 tablespoons finely chopped red onion 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice 1/3 cup chopped walnuts, toasted (optional) 1/4 teaspoon sea salt Freshly ground pepper, to taste 1 small sourdough boule, cut into 1 / 2-inch-thick slices, drizzled with olive oil and toasted or grilled
Directions : View recipe directions on wholefoodsmarket.com
