Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light tuna is considered safe.
Calories 326cal Carbohydrates 28g Fat 17g Saturated fat 2g
Mono unsaturated fat 11g Protein 22g Cholesterol 17mg Fiber 10g Potassium 681mg
This recipe has been added to the following public cookbooks:
TERRYS Cookbook,
lazy man,
Marcia's Rescue Meals,
Warren's Cookbook,
CiAnnRN's Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | bbess10094
08/30/09 05:47 PM | a good quick lunchThis made for a good lunch. I dressed the greens first with a Caesar dressing and then topped the romaine with the tuna mixture. I did not have lemon so I used red wine vinegar and I really wished that I had the capers. Would have been good with those. I added some chopped tomato and slivered basil from the garden. |
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