Italian Bean and Tuna Salad

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Servs: 6   Prep:

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  • add   4 basil or parsley sprigs
  • add   8 large lettuce leaves
  • add   1 lb. tuna steak, broiled or grilled, or canned white tuna in water, drained, flaked into small pieces
  • add   2 cloves garlic
  • add   1-1/2 Tbsps. water
  • add   3/4 tsp. sugar
  • add   1-1/2 Tbsps. lemon juice
  • add   3 Tbsps. nonfat plain yogurt
  • add   1-1/2 tsps. dried basil leaves
  • add   1/2 cup tarragon white wine vinegar
  • add   3 Tbsps. olive oil
  • add   1/4 red onions\raw, thinly sliced
  • add   1/3 cup green or red bell pepper\raw, chopped
  • add   1/2 small cucumbers, cut lengthwise into halves, seeded, sliced
  • add   8 cherry tomatoes\raw, cut into fourths
  • add   1 lb. canned Great Northern beans, rinsed, drained
  • add   1 lb. canned dark red kidney beans, rinsed, drained
  • add   1 lb. canned baby lima beans, rinsed, drained


  1. Combine beans, tomatoes, cucumber, pepper, and onion in large bowl. Add the next 8 ingredients (basil vinaigrette) and toss. Refrigerate mixture at least 4 hours for flavors to blend, stirring mixture occasionally. Add tuna to mixture 1 to 2 hours before serving. Spoon salad onto lettuce-lined plate; garnish with basil.You can make the bean salad one day in advance and refrigerate, adding tuna 1 to 2 hours before serving.

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