Italian Tuna Salad

By Debe Pendice

Ingredients
  • 1 can (15 ounces) cannelini beans, rinsed and drained

  • 1 medium sweet red pepper, chopped

  • 1 medium green pepper, chopped

  • 1 small red onion, chopped

  • 1 celery rib, chopped

  • 1/4 cup sliced green onions

  • 1/4 cup sliced stuffed olives

  • 1/4 cup sliced ripe olives

  • 2 garlic cloves, minced

  • 2 tablespoons minced fresh parsley

  • 1 cup fat-free Itailian salad dressing

  • 2 cans (6 ounces each) low-sodium tuna, drained and flaked

Directions
  1. In a large bowl, combine the first 10 ingredients. Add dressing and toss to coat. Fold in tuna. Cover and refrigerate for at least 1 hour before serving.

  2. Yields: 16 servings.


Nutritional Facts

Servings
15
Per Serving
1/2 cup
Calories
63
Sodium
288 mg
Cholesterol
6 mg
Carbohydrates
7 gm
Protein
7 gm
Fat
1 gm
Diabetic Exchange
1 very lean meat
1/2 starch

lunch fish and seafood ultra-low-carb low carb low fat low cholesterol fish tuna salads salad

8 replies

Avera
Avera 2009-07-14 22:17:14 -0500 Report

Tuna salad is one of my favorites. This recipe sounds much better than any I have so far. It is another dish that will even look pretty in a serving dish due to the colors of the veggies.