Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna! The FDA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
- 1 15-ounce can beans, chickpeas (garbanzo), black-eyed peas or kidney beans, rinsed
- 2 5-ounce cans water-packed chunk light tuna, drained and flaked
- 1 large red pepper roasted, finely diced
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh parsley, divided
- 4 tsp. capers, rinsed
- 1/2 cup fresh lemon juice, divided
- 4 Tbsp. extra-virgin olive oil, divided
- Freshly ground pepper to taste
- 1/4 tsp salt
- 1/4 tsp. oregano
- 8 cups mixed salad greens
Combine beans, tuna, bell pepper, onion, parsley, capers oregano, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide greens among plates and top each with tuna salad. (I added 1/4 cup red wine vinegar to the tuna mixture and a little extra oil - to suit your taste).
~Eating Well for your Health