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Photo: Kate Sears; Styling: Gerri Williams for James Reps

Tuna and White Bean Salad

Maureen Sullivan, 28, Brooklyn, N.Y.

"This no-fuss dish also works great as an appetizer on slices of toasted crusty bread."


All You MARCH 2014

  • Yield: Serves: 4
  • Prep time:10 Minutes
  • Cost Per Serving:$1.59


  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • Salt and pepper
  • 1 15-oz. can white beans, drained and rinsed
  • 2 5-oz. cans water-packed chunk light tuna, drained and flaked
  • 1 large tomato, cored, seeded and chopped
  • 1/2 small red onion, finely chopped
  • 1/4 cup chopped fresh parsley
  • 6 ounces mixed greens, optional


1. In a small bowl, mix juice, mustard and garlic. Add oil in a thin stream, whisking constantly. Taste and season with pepper.

2. Mix beans, tuna, tomato, onion and parsley in a large bowl. Add dressing and toss to coat. Taste and adjust seasoning. Serve over mixed greens, if desired.

Nutritional Information

Amount per serving
  • Calories: 353
  • Fat: 28g
  • Saturated fat: 2g
  • Protein: 28g
  • Carbohydrate: 28g
  • Fiber: 6g
  • Cholesterol: 38mg
  • Sodium: 736mg

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Tuna and White Bean Salad recipe