- 2 6-ounce cans chunk light tuna, drained (low-sodium or no-salt-added)
- 1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)(no-salt-added or low-sodium)
- 10 cherry tomatoes, quartered
- 4 scallions, trimmed and sliced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon garlic powder
- Freshly ground pepper, to taste
Directions:
1. Combine tuna, beans, tomatoes, scallions, oil, lemon juice, garlic powder and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
Tips:
Ingredient Note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium. MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
