Name: Mediterranean Tuna and White Bean Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz canned tuna; 1 cup cannellini beans; 1 large egg; 0.5 cup nonfat Greek yogurt; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; 0.5 cup cucumber; 0.25 cup red onion; 2 tbsp fresh parsley; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

672 calories

Protein: 70g; 41% of calories
Carbs: 52g; 30% of calories
Fat: 22g; 29% of calories

Instructions

Prep 10 min · Cook 10 min

Bring a small pot of water to a boil, carefully lower the egg into the water, and cook for 7 minutes for a jammy yolk or 9 minutes for hard-boiled.
While the egg cooks, drain and rinse the cannellini beans and drain the tuna completely.
Finely dice the cucumber and red onion, and roughly chop the fresh parsley.
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, Dijon mustard, dried oregano, sea salt, and black pepper until smooth.
In a large mixing bowl, combine the tuna, beans, cucumber, and red onion.
Pour the yogurt dressing over the tuna mixture and toss gently until everything is evenly coated.
Transfer the salad to a serving bowl, peel and halve the egg, and place it on top before garnishing with fresh parsley.

Nutrition

Ingredients

Instructions

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