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

Lori Powell
Recipe by Health January 2016

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Romulo Yanes; Styling: Megan Hedgpeth

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

314 calories; fat 19g; saturated fat 3g; mono fat 0g; poly fat 0g; protein 18g; carbohydrates 19g; fiber 6g; cholesterol 17mg; iron 3mg; sodium 367mg; calcium 107mg.
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