Tuna Salad with White Beans
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup fresh parsley, chopped
3/4 teaspoon black pepper
1 teaspoon garlic salt
2 tablespoons fresh basil, chopped*
1 small sweet onion, diced
2 teaspoons sugar or sugar substitute of choice
3 tablespoons lemon juice
1 12-ounce can albacore tuna packed in water,
drained and flaked
2 15 1/2 ounce cans white beans, rinsed
and drained
romaine lettuce leafs
tomato wedges
1. In a medium bowl, blend together first 9 ingredients.
2. Add tuna and beans; gently blend.
3. Refrigerate at least 2 hours.
4. Serve on chilled plated lined with lettuce leafs and
topped with tomato wedges.
*If fresh basil is unavailable, use 2 teaspoons dried basil.
Bon Appétit!







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