Insalata di Tonno e Fagioli
Tuna and cannellini beans dressed with red onion, parsley and olive oil — a ten-minute Tuscan lunch.
Prep
10 min
Cook
0 min
Total
10 min
Serves
3
Per serving
350 kcal
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Recipe review
- Recipe reviewed by our team
- Ingredients checked
- Nutrition calculated from ingredients
Instructions
Step 1: Soak the sliced red onion in cold water for a couple of minutes to soften its bite, then drain.
Step 2: Fold the drained cannellini beans with the tinned tuna, keeping the flakes large.
Step 3: Dress with the olive oil, red wine vinegar, salt and black pepper.
Step 4: Add the onion and the chopped flat leaf parsley and serve at room temperature.
Ingredients
Quantities update automatically for 3 servings.
- 200 gTinned tuna — drained
- 400 gCannellini beans — drained and rinsed
- 1 smallRed onion — thinly sliced
- 15 gFlat leaf parsley — chopped
- 3 tbspOlive oil
- 1 tbspRed wine vinegar
- ½ tspSalt
- ¼ tspBlack pepper
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 350 kcal
- Protein
- 29 g
- Carbohydrates
- 19 g
- Fat
- 16 g
- Saturated fat
- 2.6 g
- Fibre
- 21.1 g
- Sugar
- 5 g
- Sodium
- 575 mg
These figures are estimates for general information only and are not medical or dietary advice.