Greek · Lunch
Canned Fish and Bean Salad
Canned tuna in olive oil is flaked and tossed with cannellini beans, cherry tomatoes, red onion, cucumber and Kalamata olives, then dressed with olive oil, lemon juice and dried oregano. Scattered with fresh parsley, this Greek-style pantry salad is cold, briny and lightly acidic.
$4
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
390Calories
36.1gProtein
21.4gFat
20.2gCarbs
4.1gSugar
6.8gFiber
802mgSodium
52mgChol
3.6gSat Fat
920mgPotassium
105mgCalcium
3.8mgIron
3.2mcgVitamin B12
21mgVitamin C
gluten-free
low-carb
low-calorie
high-fiber
low-cholesterol
protein-rich
mediterranean
gluten-free
quick-lunch
low-chol
low-calorie
Instructions
1
Prep
Drain and flake the canned tuna into a mixing bowl. Halve the cherry tomatoes, slice the red onion, dice the cucumber and halve the olives.
2
Toss
Add the beans, vegetables and parsley to the bowl with the tuna. Whisk together olive oil, lemon juice, oregano, salt and pepper, then pour and toss gently until coated.
3
Plate
Transfer the salad to a plate and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g, drained weight canned tuna in olive oil
- 1 cup180g cannellini beans
- 1 cup150g cherry tomatoes
- 4 tbsp40g red onion
- 2/3 cup80g cucumber
- 1212 Kalamata olives
- 2 tbsp30ml olive oil
- 2 tbsp30ml lemon juice
- 1 tsp1 tsp dried oregano
- 2 tbsp8g fresh parsley
- salt, to taste
- black pepper, to taste
