TRAINAI RECIPE · LUNCH
Tuna and White Bean Lemon Salad
Choose canned light tuna in water and drain before weighing.
- Prep
- 12 min
- Cook
- 0 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
425 kcal41.5 g protein47.3 g carbohydrate8.8 g fat11.5 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 100 g canned light tuna in water, drained
- 140 g white beans, cooked, drained and rinsed
- 120 g tomato
- 100 g cucumber
- 20 g onion
- 10 g fresh parsley or cilantro
- 7 g olive oil
- 20 g lemon juice
Ingredient notes
Includes animal protein.
Contains: fish. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Use cooked, cooled grains and legumes as specified; drain canned ingredients. Wash and chop the vegetables and herbs.
- Whisk the listed oil with citrus juice. Toss grains, legumes and vegetables with the dressing.
- Gently fold in any canned fish, then add listed seeds or herbs. Divide into the stated portions and refrigerate until serving.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
