A tasty, quick-to-make, and inexpensive salad, rich in proteins and fat omega-3 acids from the tuna.
|1/4||onions, coarsely chopped||50 g|
|1 1/2 cup||white "navy" beans (canned)||375 mL|
|170 g||tuna, canned|
|23 mL||Classic Vinaigrette||1 1/2 tbsp|
|2 tsp||Parsley and Garlic Base||10 mL|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
|1||tomatoes, sliced||120 g|
|2 tbsp||Italian parsley, fresh [optional]||10 g|
- Coarsely chop the onion. In a small bowl, soak the onion in water with few drops of vinegar for at least 30 min. You can also leave it overnight in the refrigerator. This makes the raw onion easier to digest and crispier.
- Drain and rinse the beans, then place them in another bowl. Add the onion and tuna.
- Pour in the Classic Vinaigrette, add the Parsley and Garlic base, salt, and pepper to taste. Toss well to combine.
- Let the salad stand for about 10 min, then transfer to individual serving plates, garnish with the tomatoes and parsley leaves, and serve.
Nutrition Facts Table
per 1 serving (300g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¾||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||2 ¼||servings|
ClaimsThis recipe is :
- Source of :
- Calcium, Omega-3, Omega-6, Pantothenic Acid, Vitamin B2, Vitamin C
- Good source of :
- Copper, Vitamin A, Vitamin B6, Vitamin D
- Excellent source of :
- Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin E, Vitamin K, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||4 ½|