Italian Tuna Salad

July 15, 2015

Cannellini beans, tuna, roasted red peppers and provolone cheese tossed together with a red wine vinaigrette over baby greens makes an easy, healthy and filling lunch.

1 Can (6 oz) Tuna packed in oil, drained
1 Can (15 oz) Cannellini or other White Beans, rinsed and drained
1/3 Cup diced Provolone Cheese
1/4 Cup Chopped Roasted Red Peppers
4 Cups Mixed Baby Greens
1/3 Cup Olive Oil
2 1/2 Tablespoons Red Wine Vinegar
Sea Salt and Pepper

Toss together the beans, peppers, cheese and tuna. In a small bowl whisk together the vinegar and olive oil, then season to taste with salt and fresh ground pepper. Add the vinaigrette to the tuna mixture...
See the full directions on my site

Nutritions

Calories
885

Sodium
251mg
10% DV

Fat
61g
95% DV

Protein
26g
53% DV

Carbs
55g
18% DV

Fiber
23g
95% DV