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Delicious & Healthy Recipes | Gelson's Markets

 

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RECIPES
Tuna Salad with White Beans and Herbs Toast

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Recipe by Jessica Siegel

 

Serves 4

his is a lovely Italian-style tuna recipe that uses a lemon vinaigrette in place of mayonnaise. The tuna I use here is excellent and high in omega-3 fats, which are in the liquid, so be sure to reserve the tuna liquid and mash it into the fish before combining it with the dressing.

  • Ingredients:
    • 3 tablespoons fresh lemon juice
    • 1/2 teaspoon lemon zest
    • 1 large Melissa’s organic shallot, minced (about ¼ cup)
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon crushed red pepper flakes
    • 1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
    • 3 tablespoons Napa Valley organic olive oil
    • 2 tablespoons chopped Italian parsley
    • 3 tablespoons chopped dill
    • 2 cans Wild Planet no salt added albacore tuna, juices reserved
    • ¾ cup Carmelina Brand cannellini beans, rinsed and drained 
    • 2 tablespoons Flanigan Farms pine nuts, lightly toasted
    • 4 slices Food for Life Ezekiel bread, toasted

     

    • Directions:
    1. In a medium mixing bowl, whisk together lemon juice, lemon zest, shallot, cumin, red pepper flakes, and salt. Slowly whisk in olive oil and mix in the herbs.
    2. Transfer tuna and tuna juices to a shallow bowl and mash together with a fork. Add tuna to dressing and combine.
    3. Gently stir in beans. Transfer to a serving dish and top with pine nuts.
    4. Serve with toast for making open-face sandwiches.

     

    Each 1-cup serving contains:

    Calories

    270

    Fat

    17g

    Saturated Fat

    5g

     

    Cholesterol

    0mg

    Sodium

    330mg

    Total Carbohydrate

    7g

    Dietary Fiber

    2g

    Sugars

    1g

    Protein

    23g

    Vitamin A

    7% DV

    Vitamin C

    17% DV

    Calcium

    12% DV

    Iron

    11% DV