Photo: Anna Pelzer
Tuna and White Bean Salad
13 ingredients
Serves 4.
openrecipes
The toasted bread crumbs can be sprinkled on vegetables, pasta, pizza and egg dishes such as a frittata, as well as other salads, to add crisp texture and garlicky flavor. Store the crumbs in an airtight container at room temperature for 3 days or in the freezer for a few months.
Estimated Nutrition (whole recipe, rough)
596
Calories
26g
Protein
40g
Fat
35g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. plus 1/3 cup olive oil
- 2/3 cup fresh bread crumbs
- Salt, to taste, plus 1/4 tsp.
- Freshly ground pepper, to taste
- 1 garlic clove, minced
- Juice of 1 lemon
- 2 tsp. whole-grain mustard
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 can (15 oz.) white beans, drained and rinsed
- 2 celery stalks, chopped
- 1/2 small red onion, halved lengthwise and cut into slivers
- 2 cans (each 6 oz.) tuna packed in olive oil, drained and flaked
- 2 heads butter lettuce, pale inner leaves only
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes