This is a variation of a recipe from "Mediterranean Light". I've omitted a few ingredients (tomatoes and lettuce), and added a few of my own. If you don't eat eggs, you can leave them out with no problem. The original recipe called for a 6 1/2 ounce can of water packed tuna, I just prefer to work with fresh. Use whatever is easiest for you.
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Units: US | Metric
- 1/2 medium red onion, sliced very thinly
- 4 tablespoons red wine vinegar
- 6 ounces tuna steaks
- 1 (16 ounce) can kidney beans, drained (white beans would be fine, too)
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 3 tablespoons fresh basil, chopped
- 1 teaspoon fresh sage, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon plain low-fat yogurt
- 1 tablespoon capers, drained
- 3 eggs, hard boiled and chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1In a mixing bowl, toss the sliced onion with 2 tablespoons of the red wine vinegar. Add enough water to the bowl to cover the onion. Let sit for 30 minutes, then drain.
- 2Season the tuna steak with salt and pepper. Cook to your desired doneness on a grill, broiler, or sauté pan. Let cool enough to handle. Break the tuna into bite sized pieces.
- 3Add the tuna and remaining ingredients to the drained onion, tossing gently to thoroughly combine the ingredients.
- 4Taste, and reseason if needed.
- 5Serve immediately, or chill and serve later.
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Nutritional Facts for Italian Bean and Tuna Salad
Serving Size: 1 (323 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 379.0
- Calories from Fat 158
- Total Fat 17.6 g
- Saturated Fat 3.8 g
- Cholesterol 207.8 mg
- Sodium 922.6 mg
- Total Carbohydrate 25.5 g
- Dietary Fiber 8.6 g
- Sugars 4.2 g
- Protein 28.1 g