Tuna and Bean Salad Recipe

Name: Tuna and Bean Salad Recipe
Ingredients: 1 small or 1/2 medium red onion, peeled and very thinly sliced; 1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar; 1 (6 1/2-ounce) can water-packed tuna, drained; 1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed; 3 fresh sage leaves, slivered; 2 tablespoons finely chopped flat-leaf parsley; Salt and freshly ground pepper; 1 small or medium garlic clove, finely minced; 1/2 teaspoon Dijon mustard; 3 tablespoons extra virgin olive oil; 1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil); 1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish

"This is a mainstay in my house, something you can always throw together for an easy light meal The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids...."

INGREDIENTS

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1 small or 1/2 medium red onion, peeled and very thinly sliced

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1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar

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1 (6 1/2-ounce) can water-packed tuna, drained

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1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed

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3 fresh sage leaves, slivered

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2 tablespoons finely chopped flat-leaf parsley

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Salt and freshly ground pepper

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1 small or medium garlic clove, finely minced

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1/2 teaspoon Dijon mustard

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3 tablespoons extra virgin olive oil

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1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)

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1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish

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