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Quick Bean and Tuna Salad.jfif

Quick Bean and Tuna Salad


Serving size: About 1 cup

Total carbohydrate: 23 g

Dietary fiber: 6 g

Sodium: 171 mg

Saturated fat: 1.5 g

Total fat: 10 g

Trans fat: 0 g

Cholesterol: 21 mg

Protein: 19 g

Monounsaturated fat: 5 g

Calories: 316

Added sugars: 0 g

Total sugars: 6 g


  • 1/2 whole-grain baguette, torn into 2-inch pieces (about 1 cup)

  • 2 tablespoons olive oil

  • 1 can (16 ounces) cannellini beans, no salt added, drained and rinsed

  • 2 small dill pickles, cut into bite-size pieces (about 2 tablespoons)

  • 1 small red onion, thinly sliced (about 1/2 cup)

  • 2 tablespoons red wine vinegar

  • 1/4 teaspoon pepper

  • 1 can (7 ounces) water-packed tuna, no salt added, drained and rinsed

  • 2 tablespoons finely chopped fresh parsley


  1. Heat broiler.

  2. Place the baguette pieces on a heavy cookie sheet and brush with 1 tablespoon of the oil. Place under broiler for about 1 to 2 minutes, until golden.

  3. Turn the bread pieces and broil for an additional 1 or 2 minutes.

  4. In a large bowl, combine the remaining oil, beans, pickles, onion, vinegar and pepper.

  5. Fold in the broiled baguette pieces.

  6. Divide the mixture among four bowls and top with the tuna and parsley.

Original Recipe: American Heart Association 

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