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Tuna and White Bean Salad

Photo: Romulo Yanes; Styling: Megan Hedgpeth

Prep time 15 mins
Cook time 30 mins

Serves: 4

Low calorie and protein packed, Tuna and White Bean Salad is the perfect go-to lunch.


  • 1 head garlic
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons finely grated Parmesan
  • 1 1/2 tablespoons fresh lemon juice
  • 4 anchovies packed in oil, patted dry
  • Freshly ground black pepper
  • 1 15.5-oz. can cannellini beans, rinsed and drained
  • 5 cups chopped romaine
  • 5 sun-dried tomato halves, chopped (about 2 Tbsp.)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 5-oz. can tuna packed in olive oil, drained and flaked

Nutrition Information

  • calories 314
  • fat 19 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 18 g
  • carbohydrate 19 g
  • fiber 6 g
  • cholesterol 17 mg
  • iron 3 mg
  • sodium 367 mg
  • calcium 107 mg

How to Make It

  1. Place a rack in center of oven and preheat to 400°F. Cut garlic head in half horizontally and wrap each half in foil. Place on a rimmed baking sheet and roast until very soft, about 30 minutes. Carefully unwrap and squeeze out cloves into a blender or small food processor. Add oil, Parmesan, lemon juice, anchovies and 1/2 tsp. pepper. Blend until smooth.

  2. Toss beans with romaine, 3 Tbsp. roasted garlic dressing, sun-dried tomatoes, parsley and 1/2 tsp. pepper. Divide among 4 plates and top with tuna. Drizzle with remaining dressing, sprinkle with additional pepper and serve.