italian

Tuscan-Style Tomato Bread Salad with Cannellini Beans and Tuna

Name: Tuscan-Style Tomato Bread Salad with Cannellini Beans and Tuna
Yield: 1 serving
Cuisine: italian
Ingredients: 93 g rustic bread, torn; 68 g canned tuna in olive oil, drained; 101 g canned cannellini beans, drained and rinsed; 152 g cherry tomatoes, halved; 85 g cucumber, diced; 30 g red onion, thinly sliced; 8 g olive oil; 13 g red wine vinegar; 8 g capers, drained; 5 g fresh basil, torn

This dish pairs rustic bread, torn with canned cannellini beans, drained and rinsed, cherry tomatoes, halved and cucumber, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Heart friendly Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

82 g Carbohydrates

19 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

93g rustic bread, torn 246 kcal
68g canned tuna in olive oil, drained 136 kcal
101g canned cannellini beans, drained and rinsed 128 kcal
152g cherry tomatoes, halved 27 kcal
85g cucumber, diced 13 kcal
30g red onion, thinly sliced 12 kcal
8g olive oil 71 kcal
13g red wine vinegar 11 kcal
8g capers, drained 2 kcal
5g fresh basil, torn 2 kcal

Cooking instructions

rustic breadcherry tomatoescucumberred onion
In a bowl, toss torn bread with cherry tomatoes, cucumber, red onion, and a pinch of salt. Let sit 10 minutes to soften the bread.
olive oilred wine vinegar
Whisk olive oil, red wine vinegar, and black pepper. Pour over the salad and toss well.
canned tuna in olive oilcanned cannellini beans
Fold in cannellini beans and tuna, breaking tuna into large flakes.
capersfresh basil
Add basil and capers; toss gently and taste for seasoning.
Let the salad rest 5 minutes, then serve at room temperature.