Here is an unusual and filling tuna salad that is chock full of low-fat protein, vitamin C and beta-carotene. Unlike many tuna salad recipes, this one does not contain mayonnaise, which keeps the fat content down. Tuna is the most popular canned seafood in North America, and an inexpensive source of protein. With a long shelf life, tuna is a great product to buy in bulk when it goes on sale. Be sure to choose tuna that is packaged in water rather than oil to keep the fat content low.
2/3 cup extra virgin olive oil
4 tbsp white wine vinegar
1/4 tsp freshly ground pepper
2 cloves of garlic, minced
1 cup water
3 cups green beans
2 16 ounce cans of white kidney beans, drained
1/2 cup thinly sliced red onion
1 13 ounce or 2 6 1/2 ounce cans of water-packed tuna
2 hard boiled eggs, cut in wedges
12 cherry or grape tomatoes
2 green peppers, sliced into 12 rings
sliced black olives
asagio cheese shavings
To make the dressing: Use a jar with a tight fitting lid. Combine extra virgin olive oil, vinegar, mustard, pepper and garlic in the jar, put the cover on and shake well to mix. Set aside. In a medium sized pot, heat water to a boil and cook the green beans for 8 minutes or until just tender. Drain the green beans and place them in a bowl. Add white beans and sliced onions. Pour half the dressing over the bean mixture, mix with a spoon, cover and chill in the refrigerator for an hour. Wash and dry the romaine lettuce leaves, tearing into large pieces. Line 6 large salad bowls with the romaine lettuce. Remove the bean mixture from the fridge and stir in the tuna (flake it with a fork first if necessary). Divide the tuna and bean mixture evenly between the bowls. Garnish with an egg wedge or two, the grape tomatoes, green pepper rings, black olives and asagio cheese. Drizzle with the remaining dressing. Enjoy!