New Tuna Salad

 

By replacing the pasta in tuna salad with beans, you eliminate cooking time and make a healthier version of an old favorite.

Preparation time: 15 minutes.

Serves five as a main dish.

Ingredients

  • One 15-ounce can of garbanzo beans (chickpeas), drained and rinsed well
  • One 15-ounce can of great northern or navy beans, drained and rinsed well
  • Two 6-ounce cans of chunk light tuna, drained and chopped
  • 2 large tomatoes, seeded and coarsely chopped
  • 1 cup pitted black olives, coarsely chopped
  • ½ medium red onion, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • Juice of one lemon
  • Fresh black pepper, to taste.

Instructions

  • Drain and thoroughly rinse chickpeas and beans.
  • Drain tuna.
  • Place chickpeas and beans into a large bowl with tuna, chopped tomatoes, chopped olives, finely chopped red onion, olive oil, and lemon juice.
  • Stir to combine.
  • Add fresh ground black pepper, to taste.
  • Serve and enjoy!

Per serving: 303 calories; 33 grams of carbohydrates; 27 grams of protein; 7 grams of fat; 11 grams of fiber; 708 milligrams of potassium; 230 milligrams of sodium*

*Does not include sodium contained in salt added after cooking.

If you are having trouble eating well because of cancer or its treatment, please see our information Recipes for High-Calorie Eating. If you are having trouble eating well or have questions about your specific nutrition needs, please discuss this with your health care team. 

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