Tuscan Tuna and Bean Salad


1/3 cup extra virgin olive oil
1/4 cup NAKANO Natural Rice Vinegar
1 Tbsp. minced garlic 
1/4 tsp. salt
1/8 tsp. pepper
1 can (15 oz.) garbanzo or cannellini beans, drained
1/4 to 1/2 medium red onion, sliced into thin lengthwise slivers (use less onion if strong)
2 Tbsp. minced fresh mint
2 Tbsp. minced fresh cilantro
1 Tbsp. minced fresh Italian (flat) or curly parsley
10 pitted kalamata olives, cut in half (optional)
1 can (12 oz.) solid white albacore tuna in water, drained


In a small bowl, whisk together oil, vinegar, garlic, salt, and pepper; set aside dressing. In a medium bowl, toss beans, onion, mint, cilantro, parsley, and olives, if desired. Add tuna and enough dressing to lightly coat; toss gently (refrigerate leftover dressing, if any, for another use). Adjust salt and pepper to taste. Cover; refrigerate at least 15 minutes (or up to 24 hours). Serve with crostini (toasted Italian bread), if desired. 

Makes 4 servings.


Per serving: 300 calories, 27g protein, 15g carb, 4g fiber, 15g fat (2 g sat. fat), 25mg chol, 670mg sodium 

Tuscan Tuna and Bean Salad
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