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Tomato, White Bean, and Tuna Salad Recipe
|Canned cannellini beans||20 Ounce, drained, rinsed (1 Can)|
|Tuna in oil||6 1⁄2 Ounce, drained|
|Celery heart and leaves||1 , finely chopped (Use Just The Pale Inner Part And Leaves)|
|Finely chopped sweet onion||1⁄2 Cup (8 tbs)|
|Chopped black olives||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Ground black pepper||To Taste|
|Vine ripened tomatoes||2 1⁄2 Pound (About 8)|
|Romaine lettuce leaves||4 (Use Inner Leaves)|
Serving size: Complete recipe
Calories 1786 Calories from Fat 688
% Daily Value*
Total Fat 79 g121.3%
Saturated Fat 11.5 g57.6%
Trans Fat 0 g
Cholesterol 65 mg
Sodium 952.5 mg39.7%
Total Carbohydrates 188 g62.5%
Dietary Fiber 53.6 g214.3%
Sugars 37 g
Protein 93 g186.9%
Vitamin A 245.4% Vitamin C 280%
Calcium 40.2% Iron 107.9%
*Based on a 2000 Calorie diet
Allow the mixture to blend flavors by marinating it in the refrigerator for 30 minutes to 1 hour.
Cut the tops off the tomatoes; reserve them.
Hollow out the centers and turn them upside down to drain.
Stuff the tomatoes with the filling and set the tops on.
Line 6 bowls with lettuce leaves and place a stuffed tomato in each.
If there is any extra filling, spoon it around the sides.
If the salads are not to be served within 30 minutes, refrigerate them.