Bariatric Recipes of the Week:
Tuna and Bean Salad

If you'd like to include more beans in your diet, but are unsure how to do so, this tuna and bean salad recipe is a great place to start.

Tuna and white beans blend nicely together and are a good source of protein AND fiber. This salad tastes great and is simple to prepare!

Ingredients

  • 1 12-ounce can solid white tuna packed in water, drained
  • 1 lemon
  • 1/3 cup chopped red onion
  • 3 tablespoons chopped, fresh parsley
  • 2 cups canned cannellini beans (white kidney beans), drained and rinsed thoroughly
  • 1/2 cup lowfat vinaigrette dressing (My Recommendation - Annie's Naturals Brand Salad Dressing: Lite Gingerly Vinaigrette

    or Annie Naturals Lite Honey Mustard Vinaigrette)

  • 12 black olives
  • 1 pint cherry tomatoes
  • 2 large bunches arugula, washed and dried

Instructions

  1. Place the tuna in a medium-sized bowl and squeeze the lemon all over the tuna.
  2. Add the onion, parsley, beans and vinaigrette dressing to the tuna and gently mix together.
  3. Divide the arugula equally on 4 chilled plates and place the tuna mixture on top. Garnish with the olives and cherry tomatoes.

Makes 8 (weight loss surgery appropriate size) portions.

Per serving: 142 calories, 15 grams protein, 15 grams carbohydrate, 3 grams fat, 4 grams fiber. Sodium content will vary depending on which salad dressing you choose.

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Recipe inspired by foodfit.com

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