• 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.
Drain tuna.
Rinse and drain beans.
Combine all ingredients in medium bowl and season to taste.

Makes 6 servings
Serving Size: 4oz


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