Tuna & White Beans
Yield
4 servingsPrep
15 minCook
5 minReady
20 minLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounces |
white kidney beans, canned
canned or cooked, prefer cannellini |
|
| ½ | cup |
olive oil
|
|
| ⅔ | cup |
lemon juice
|
|
| 4 | medium |
garlic cloves
minced |
*
|
| ¼ | cup |
parsley leaves
fresh , chopped |
|
| 6 ½ | ounces |
tuna, canned
drained |
|
| 2 | medium |
scallions, spring or green onions
chopped |
|
| 1 | x |
black pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
white kidney beans, canned
canned or cooked, prefer cannellini |
|
| 118 | ml |
olive oil
|
|
| 158 | ml |
lemon juice
|
|
| 4 | medium |
garlic cloves
minced |
*
|
| 59 | ml |
parsley leaves
fresh , chopped |
|
| 187.9 | ml/g |
tuna, canned
drained |
|
| 2 | medium |
scallions, spring or green onions
chopped |
|
| 1 | x |
black pepper
ground |
*
|
Directions
In a large skillet or saucepan, combine the beans, olive oil, lemon juice, garlic and parsley.
Cook over low to moderate heat until the beans are hot, about five minutes.
Spoon the beans over cooked pasta; medium shells, bow ties or other shapes.
Break the tuna on top in coarse chunks.
Garnish with scallions and plenty of black pepper.
