Macros are approximate. This demonstration recipe has not been kitchen-tested. Image shows a serving suggestion.
Ingredients
- 8 1/2 oz (240 g) canned tuna in water, drained
- 1 1/2 cups (240 g) canned white beans, drained and rinsed
- 1 cup (150 g) diced cucumber
- 1 medium bell pepper (120 g), diced
- 1/4 cup (40 g) finely diced red onion
- 2 tsp (10 ml) olive oil
- 2 tbsp (30 ml) lemon juice
Method
- Whisk oil and lemon juice with 1 tsp Dijon mustard, black pepper and a pinch of salt.
- Fold in beans, cucumber, pepper and onion. Add tuna in large flakes and toss gently.
- Divide into two generous portions. Serve immediately or chill, covered, until needed.
Cook’s note: Drain tuna and beans before weighing. Best eaten within 1 day.
Allergens: Fish; mustard if used.
Approximate nutrition per serving: 360 kcal · Protein 41 g · Carbohydrates 34 g · Fat 7 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.