Name That Tuna Salad
(Tuna tossed with cannellini beans, tomatoes, and fresh basil)
- 1 can (8 oz) cannellini beans (white kidney beans), drained and rinsed
- 1 can (7 ½ oz) water-packed tuna, drained
- 2 cups diced tomatoes
- ½ cup minced red onion
- 2 Tbsp. chopped, fresh basil or mint leaves
- 1 Tbsp. olive oil
- 2 tsp. each red wine vinegar and lemon juice
- 1 packet Splenda
- 1 clove garlic, minced
- ½ tsp. Dijon mustard
- ¼ tsp. black pepper
+In a large bowl, combine beans, tuna, tomatoes, red onions, and basil (or mint). Stir gently to avoid smashing the beans.
+In a small bowl, whisk together olive oil, vinegar, lemon juice, Splenda, garlic, mustard and pepper. Pour dressing over salad and mix well. May be served immediately or chilled before serving.
Makes 4 servings.