Mediterranean Tuna Salad
1- 15 ½ ounce can small white beans, rinsed and drained well
2- 5 oz cans Italian tuna in oil, drained (or any good tuna)
1 cup roughly chopped fresh flat-leaf parsley
1 cup roasted red peppers, rinsed, drained, and sliced 1
.5 tablespoons capers, rinsed and drained 1
.5 tablespoons extra-virgin olive oil
Juice of ½ lemon
Kosher salt and freshly ground black pepper
Chop peppers and parsley.
Rinse and drain beans.
Combine all ingredients in medium bowl and season to taste.
Makes 6 servings
Serving Size: 4oz
Saturated Fat 1.2g
Adapted from You Can Trust a Skinny Cook by Allison Fishman