Summer Tuna and White Bean Salad

5 from 3 votes

Almost any bean will work in this salad and canned are fine. My favorites are our classic white "coco" provencal beans, however cannellini, garbanzos and black beans work very well too.

Prep Time15

Cook Time0

Total Time15

Course: Lunch

Cuisine: American

Keyword: low carb tuna salad, tuna salad with white beans, tuna white bean pesto salad

Servings:

Author: Hallie Harron | Simple Nourished Living

Equipment

Ingredients

1 can (5 ounces) water packed, low-sodium tuna, drained
1/2 cup cooked white beans
1 tablespoon prepared basil pesto
2 teaspoons Herbs de Provence
1/3 cup nonfat plain Greek yogurt
Salt and pepper
2 cups (1/2 medium head) butter lettuce
2 tablespoons chopped fresh basil (optional)

Instructions

Place first five ingredients (tuna, beans, pesto, herbs and yogurt) in a medium mixing bowl. Gently and thoroughly mix all ingredients together.
Season to taste with salt and pepper.
Divide the lettuce between 2 plates, top each plate with 1/2 the tuna salad. Top salads with chopped fresh basil, if using.

Notes

Serving size: generous 3/4 cup tuna salad + greens

WW Points: 2

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

6 PointsPlus (Old plan)

I use Albacore tuna when using canned fish. I prefer the firmer texture of it, however any canned low-sodium tuna packed in water is fine.

This salad works also extremely well with canned salmon, although the calories may vary slightly.

Prepared regular pesto is fine, however if you have a light pesto recipe on hand, you will be ahead of the game on points.

Nutrition