This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch.
chunk light tuna, drained
small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
cherry tomatoes, quartered
scallions, trimmed and sliced
extra-virgin olive oil
Freshly ground pepper, to taste
Combine tuna, beans, tomatoes, scallions, oil, lemon juice
, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
Ingredient Note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning
liquid often contains a fair amount of sodium.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Calories 253, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Cholesterol 53 mg, Sodium 453 mg, Carbohydrate 20 g, Fiber 6 g, Protein 31 g, Potassium 451 mg. Daily Values: Vitamin C 20%. Exchanges: Starch 1,Vegetable 1,Lean Meat 3.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet