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Dr. David Kim Kim Bariatric Institute

Tuna and White Bean Salad


  • 1 12-ounce can solid white tuna packed in water, drained
  • 1 lemon
  • 1/3 cup chopped red onion
  • 3 tablespoons chopped, fresh parsley
  • 2 cups cooked cannellini beans (white kidney beans or use canned beans rinsed thoroughly)
  • 1/2 cup Roasted Shallot Vinaigrette (see recipe)
  • 12 black olives
  • 1 pint cherry tomatoes
  • 2 large bunches arugula, washed and dried

Cooking Instructions:

  1. Place the tuna in a medium-sized bowl and squeeze the lemon all over the tuna.
  2. Add the onion, parsley, beans and Roasted Shallot Vinaigrette to the tuna and gently mix together.
  3. Divide the arugula equally on 4 chilled plates and place the tuna mixture on top. Garnish with the olives and cherry tomatoes.

Nutrition Information:
Calories: 284
Fat: 6 g
Protein: 29 g
Sodium: 593 mg
Carbohydrate: 30 g
Fiber: 8 g
Saturated Fat: 1 g

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