Three-Bean Tuna Salad (Good Housekeeping Magazine, July 2008, 43)
Serves: 4 (main dish salad)
Points: 7
1 lemon
1 T. extra virgin olive oil
3 stalks celery, thinly sliced
2 green onions, thinly sliced
3 (15 oz.) cans beans, any assortment (I use cannelini, kidney, garbanzo or pinto)
2 (6 oz.) cans tuna, drained and flaked
4 large Boston lettuce leaves
From lemon, grate 1 tsp. peel and squeeze 2 T. juice. In large bowl, stir together lemon peel, juice, oil, celery and onions, 1/4 tsp. salt and 1/8 tsp. ground pepper. Stir in beans until coated, then gently stir in tuna. Serve bean mixture in lettuce cups.
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