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    You are in: Home / Recipes / Chunky Tuna Salad - With White Beans and Potatoes Recipe
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    Chunky Tuna Salad - With White Beans and Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Ex-Pat Mama's Note:

    Adapted from a recipe in Rachael Ray's August 2010 magazine. Raw onions and garlic (as in the original recipe) upset some people - sauteing the veggies gives this salad a milder taste and makes it easier for touchy tummies. The original recipe also calls for tomatoes, but I felt they brought out the fishiness of the tuna and anchovy a little too much. Slice a big beefsteak tomato, and serve it on the side.

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    Units: US | Metric


    1. 1
      Place the potatoes in a medium pot, cover with water and bring to a boil. Salt the water and cook until tender - about 10 minutes. Drain and set aside in a large bowl.
    2. 2
      While the potatoes are boiling, saute the onion in a small amount of olive oil until translucent. Add the garlic and cook until heated through but not brown. Remove the onion and garlic from the skillet (I add them directly to the measuring cup that holds the 1/3 cup olive oil)- don't wipe the pan. Add a tiny bit more olive oil if necessary and saute the celery for five minutes.
    3. 3
      Using a hand blender, make the dressing by liquifying the sauteed onion and garlic, olive oil, lemon juice, anchovies and vinegar.
    4. 4
      Pour the dressing over the potatoes, toss gently to coat. Add the white beans, tuna, sauteed celery, and parsley. Season with salt and pepper.

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    Nutritional Facts for Chunky Tuna Salad - With White Beans and Potatoes

    Serving Size: 1 (441 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 559.6
    Calories from Fat 207
    Total Fat 23.0 g
    Saturated Fat 3.7 g
    Cholesterol 34.8 mg
    Sodium 184.4 mg
    Total Carbohydrate 58.4 g
    Dietary Fiber 10.8 g
    Sugars 2.4 g
    Protein 32.5 g

    The following items or measurements are not included:


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