Recipe - Lemon Tuna And White Bean Salad

2 cn (16 oz) cannellini beans or
other white beans; rinsed
and drained, or 4 cups
cooked cannellini beans
1 md Red onion; chopped
2 tablespoon Fresh lemon juice
2 tablespoon Bottled clam juice
2 tablespoon Extravirgin olive oil
2 teaspoon Chopped fresh thyme or 1/2
teaspoon dried
2 teaspoon Chopped fresh oregano or 1/2
teaspoon dried
One half teaspoon Grated lemon peel
One fourth teaspoon Black pepper
1 cn (6 ounces) waterpacked tuna
One half cup Chopped flatleaf parsley
Salt to taste
1 bn Arugula; rinsed and dried
2 Tomatoes; cut into wedges

Canned tuna and white beans make this salad easy to prepare, which is
especially nice for a weeknight dinner. The cannellini beans provide iron
and some calcium.

1. In a mixing bowl, combine the beans and onion. In a small bowl, whisk
together the lemon juice, clam juice, oil, thyme, oregano, lemon peel and
pepper. Add the dressing to the beans and onion, and toss to mix. Add the
tuna and parsley and stir gently to combine, just enough to break the tuna
into clumps. Taste and add salt if desired.

2. Let the salad stand for 10 minutes to blend the flavors, or refrigerate
up to 1 hour before serving. To serve, spoon over a bed of arugula and
garnish with tomato wedges.

Nutritional analysis per serving: About 400 calories, 74 calories from fat,
8 g total fat, 1g

saturated fat, 12mg cholesterol, 186mg sodium, 53g total carbohydrates,
10 g fiber, 30g protein.

From The American Medical Association Cookbook

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 06, 1998