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6 Simple Summer Salads

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Tonno e Fagioli

Makes: 6 servings


1-2 large garlic cloves, crushed


1 tablespoon sherry vinegar or white-wine vinegar

1/3 cup extra virgin olive oil

4 cups cooked or canned cannelloni or other white beans, rinsed and drained

2 red onions, finely sliced into petals, then blanched, or 6 small scallions, sliced

1 14-ounce can tuna in water

A few handfuls of basil

Cracked black pepper


Crush the garlic cloves with the flat of a knife, add a large pinch of salt, then mash the garlic to a paste with the tip of the knife. Transfer to a bowl. Add vinegar and 2 tablespoons of the oil; beat with a fork. Add beans and onions; toss gently. Add extra vinegar and oil to taste. Drain the tuna and separate into large chunks. Add to the bowl, turning to coat thoroughly. Top mixture with basil and cracked black pepper. Serve.

Nutrition Facts Per Serving: 329 calories, 20g protein, 28g carbohydrate, 15g fat (2g saturated), 7g fiber

Originally published in FITNESS magazine, July 2008.


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