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Tuna Salad Redux

This is a more sophisticated take on tuna salad than the usual mayonnaise, celery, and red onion version. It’s also really high in protein. The cannellini beans add a creamy texture without increasing the fat content.  This recipe has been adapted from Sunset Magazine’s September 2006 issue. I add more celery to bulk it up, and use a TBS. less of olive oil. This is great on crusty bread or mixed with greens as part of a salad. Enjoy! 

  • One can good quality tuna fish packed in oil- drained and rinsed
  • 6 stalks celery chopped (I prefer a large chop)
  • 1- 15 oz. can cannellini beans- drained and rinsed
  • 1/4 small red onion- finely chopped
  • 1 Tbs. extra virgin olive oil
  • Salt & Pepper to taste

Mix all ingredients in a bowl. Sprinkle liberally with salt and pepper. Serve on crusty bread or over salad greens. I’ve made this before and dressed it lightly with a mustard vinaigrette- it was delicious. 

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An attempt to grow a little each day; this blog begins with my first half marathon, my current training for a full marathon, and the search for real wasabi. Equal parts insight, road bumps, and inspiration...

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