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Stanford Health Care

New Tuna Salad

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

By replacing the pasta in tuna salad with beans, you eliminate cooking time and make a healthier version of an old favorite.

Serves:  5

Per Serving:  303 calories, 33g carbs, 27g protein, 7g fat, 11g fiber, 230mg sodium, 708mg potassium

NOTE:  This recipe is NOT ok for those on the LMD (Low Microbial Diet).

Ingredients:

1 cup pitted black olives, coarsely chopped

½ medium red onion, finely chopped

1 Tablespoon extra virgin olive oil

2 small cans (6 oz) chunk light tuna, drained and chopped

15 oz can of garbanzo beans (chickpeas), drained and rinsed well

Juice of one lemon

Fresh black pepper to taste

2 large tomatoes, seeded and coarsely chopped

15 oz can of great northern or navy beans, drained and rinsed well

Cooking Directions:

  1. Drain and thoroughly rinse chickpeas and beans.
  2. Place chickpeas and beans into a large bowl with tuna, chopped tomatoes, chopped olives, finely chopped red onion, olive oil, and lemon juice.
  3. Stir to combine.
  4. Add fresh ground black pepper to taste.
  5. Serve and enjoy!

Recipe from: www.cancernutritioninfo.com