THE LOCKER ROOM

Tangy Cannellini and Tuna Salad

February 11 2015

This quick salad makes a great meal or snack on its own, stuffed into an avocado half or wrapped in Romaine lettuce leaves as a sandwich. High in protein and fiber, it’s a great option for those in a cutting phase or trying to lose body fat without going hungry.

Ingredients:

  • 1 19-ounce can cannellini beans, rinsed and drained
  • 1 6-ounce can tuna packed in water, drained and flaked with a fork
  • ¼ cup chopped red onions
  • 1 stalk celery, thinly sliced
  • ½ cup baby spinach leaves, chopped
  • 2 T Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

In a medium bowl, combine the beans, tuna, onions, celery and spinach leaves and mix well with a fork.

In a separate, small bowl, whisk together the mustard, salt and pepper. Stir into the tuna mixture and refrigerate overnight. Makes 4 servings.

Calories: 315 Protein: 23g Fat: 8g Carbs: 34g

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