TUNA*****Lemony Tuna and White Bean Antipasto Salad

By Unblond1

Makes a great work lunch.

Ingredients

• 2 tbsp. lemon juice
• 2 tbsp. EVOO
• 1 can tuna in olive oil, drained and broken into large chunks
• 1 can cannellini beans, rinsed and drained
• 6 pitted Calamata olives, coarsely chopped
• 2 stalks thickly sliced celery hearts and leaves
• 1/4 cup finely diced fennel
• 1/4 sweet red pepper, chopped
• 1/2 tbsp. capers, drained, or if packed in salt, rinsed
• 1 heaping tablespoons fresh thyme, oregano, basil - whatever is on hand
• 2 tbsp. minced fresh chives or green onion
• 1 tsp. finely grated lemon zest or 1 section preserved lemon, diced
• 1/2 tsp. minced garlic
• Freshly ground pepper and Malden salt to taste

Details

Servings 4

Preparation

Step 1

* *Pour* the lemon juice into a large bowl and slowly *whisk* in the olive oil. *Add* the remaining ingredients and *toss* gently.

* *NUTRITION:*

* Calories - 251
* Fat - 9.9
* Sat Fat - 1.0
* Carbs - 25.8
* Fibre - 7.5
* Protein - 17.4