This recipe is easy to throw together if you have a handful of fresh veggies you need to use and dont know what to do with them.
First you want to prepare your tuna. After it has been cubed put it in a non reactive bowl. Add all of the juice from your citrus and salt and pepper. Stir and cover. Place back in the refrigerator for at least 2 hours. The acid from your citrus will cook the tuna.
Blanch your italian beans for approx 5 minutes in boiling water and then rinse in cold water. Drain and rinse your canned beans. Dice your celery, peppers, and onion. Mix everything together and toss in your slice tomatoes. When the tuna is done drain it and then add it to your vegtables. Toss with your favorite dressing and refrigerate till ready to serve.
This tastes even better the next day
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (190g)|
|Recipe Makes: 6|
|Calories from Fat: 7 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 25.5mg||8 %|
|Sodium 61.8mg||2 %|
|Potassium 515.8mg||14 %|
|Total Carbohydrate 9.8g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 6.6g|
|Protein 14.7g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 103
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