Mediterranean Tuna Salad
Because I’m a cooking show addict, I just watched Paula Dean make a bread pudding with Krispy Kreme glazed donuts and sweetened condensed milk. Now, I love a good donut, but the amount of sugar and fat in her recipe made my teeth ache just from watching the show, and inspired me to do something healthy for lunch.
Mediterranean Tuna Salad
1 can Great Northern or Canellini Beans
1 can light Tuna in water
1/4 medium Red Onion, diced
1 tbsp. fresh Rosemary, diced
3 tbsps. Olive Oil
1 tbsp. Balsamic Vinegar
Salt and Pepper to taste
Mix the olive oil and balsamic vinegar together in a small bowl until the dressing has emulsified. Salt and pepper to taste, and set aside.
Open and drain the tuna, and add it into a bowl large enough for mixing. Open and drain the beans into a small sieve or colander, and give them a rinse under the faucet, then add them to the tuna. Add in the diced onions.
Using your fingers, separate the tuna, and gently mix it and the beans together, being careful not to smash the beans. Add the dressing, rosemary, and gently mix again to get everything lightly coated.
Serve in lettuce cups (i.e., a leaf of lettuce that can serve as a cup), or in half a bell pepper of your choice, or just in a bowl.
Of course, if that’s not your cup of tea, you can find the gooey bread pudding recipe here. :)
Mediterranean Tuna Salad
1 can Great Northern or Canellini Beans
1 can light Tuna in water
1/4 medium Red Onion, diced
1 tbsp. fresh Rosemary, diced
3 tbsps. Olive Oil
1 tbsp. Balsamic Vinegar
Salt and Pepper to taste
Mix the olive oil and balsamic vinegar together in a small bowl until the dressing has emulsified. Salt and pepper to taste, and set aside.
Open and drain the tuna, and add it into a bowl large enough for mixing. Open and drain the beans into a small sieve or colander, and give them a rinse under the faucet, then add them to the tuna. Add in the diced onions.
Using your fingers, separate the tuna, and gently mix it and the beans together, being careful not to smash the beans. Add the dressing, rosemary, and gently mix again to get everything lightly coated.
Serve in lettuce cups (i.e., a leaf of lettuce that can serve as a cup), or in half a bell pepper of your choice, or just in a bowl.
Of course, if that’s not your cup of tea, you can find the gooey bread pudding recipe here. :)