Name: Tuna, White Bean, and Red Onion Salad
Yield: Makes 4 servings
Ingredients: 4 cups cooked white beans (see Cannellini Beans with Garlic and Sage ), drained, chilled; 1 1/2 6-ounce cans tuna packed in olive oil, drained, broken into chunks; 1 small red onion, very thinly sliced (about 1 1/2 cups); 1/4 cup extra-virgin olive oil

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Tuna, White Bean, and Red Onion SaladLevi Brown

Thinly sliced red onion adds flavor and color to this light tuna salad.

Recipe information

Yield
Makes 4 servings

Ingredients

4 cups cooked white beans (see Cannellini Beans with Garlic and Sage ), drained, chilled

1 1/2 6-ounce cans tuna packed in olive oil, drained, broken into chunks

1 small red onion, very thinly sliced (about 1 1/2 cups)

1/4 cup extra-virgin olive oil

Preparation

Step 1
Place beans in large bowl. Add tuna and onion; drizzle with oil. Toss gently to combine. Season with salt and generous amount of freshly ground black pepper.
What to drink:
Step 2
Earthy Feudo Arancio 2006 Nero d'Avola ($8).

Nutrition Per Serving

Per serving: 476.3 kcal calorie

40.2 % calories from fat 21.3 g fat

3.0 g saturated fat

11.5 mg cholesterol

39.6 g carbohydrates

11.0 g dietary fiber

4.5 g total sugars

28.6 g net carbohydrates

31.2 g protein

#### Nutritional analysis provided by Bon Appétit

TagsSalad Tuna Fish Seafood White Bean Bean and Legume Vegetable Red Onion Onion Root Vegetable Main Starter Dinner Lunch Dairy Free Nut Free Gluten Free 5 Ingredients or Fewer Bon Appétit

Recipe notes

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