Ingredients
- 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
Directions
Chop peppers and parsley.
Drain tuna.
Rinse and drain beans.
Combine all ingredients in medium bowl and season to taste.
Makes 6 servings
Serving Size: 4oz
Nutrition
| Calories | 174 |
| Fat | 7.8g |
| Saturated Fat | 1.2g |
| Cholesterol | 20mg |
| Sodium | 436mg |
| Potassium | 208mg |
| Carbohydrate | 13g |
| Fiber | 4g |
| Sugar | 1.1g |
| Protein | 13.4g |
Adapted from You Can Trust a Skinny Cook by Allison Fishman
