Salad with artichokes, beans and tuna
Votes: 5
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 340, total fat 11 G., saturated fats 1.5 G., proteins 22 G., carbohydrates 40 G., fiber 4 G., cholesterol 20 mg, sodium 780 mg, sugar 0 G.
Calories 340, total fat 11 G., saturated fats 1.5 G., proteins 22 G., carbohydrates 40 G., fiber 4 G., cholesterol 20 mg, sodium 780 mg, sugar 0 G.
Canned food can be healthy, and this salad is proof of that. It's easy to prepare and very nutritious and delicious. The main ingredients are canned white beans, artichoke hearts, and tuna. Everything is mixed with chopped red onion, celery, and parsley and dressed with olive oil and lemon juice. Let the salad sit in the refrigerator to allow the flavors to meld, and serve as a main course or appetizer. For a lighter option, serve the salad on fresh arugula, or for something more filling, make it into a sandwich.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (425 g) canned white beans, rinsed
- 1 can (425g) canned artichoke hearts, drained and quartered
- 1 stalk of celery, finely diced
- 2 tbsp red onion, finely diced
- 1 can (170 g) canned tuna, shaved (drained)
- 3 tablespoons extra-virgin olive oil
- Juice and zest of 1 lemon
- 1/4 cup chopped fresh parsley
We recommend
Recipes with similar ingredients: white beans, Artichokes, tuna, celery, lemon juice, parsley, arugula, salad mix
Cooking the dish according to the recipe:
- Combine all ingredients in a bowl, season with salt and pepper to taste. Stir gently and refrigerate for 45 minutes before serving.
Serving Tips
Serve the salad on a bed of mixed greens with bread. Or, alternatively, place the salad and arugula on a split bun like a sandwich.
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