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Tuna-Bean Salad with Red Wine Vinaigrette

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Enjoy the benefits of eating seafood twice a week quickly and easily, without having to cook

This healthy, savory Tuna Edamame Salad was created by Jessica Levinson, MS, RDN, CDN and comes to us courtesy of the Seafood Nutrition Partnership. It shows that you can get the full benefits of eating seafood twice a week quickly and easily, without having to cook. Jessica's version calls for young, green “edamame” soybeans, but you can substitute cooked fava beans, broad beans, black-eyed peas, or green peas.

Yield: Serves 2-3
Total Time: 10 min
Prep:
Cook:
Additional:
Ingredients
2 Tbsp. organic extra-virgin olive oil
1 Tbsp. red wine vinegar
2 tsp. whole grain Dijon mustard
1/8 tsp. kosher salt
Ground black pepper to taste
One 6 oz can albacore tuna (packed in EVOO with salt or in water w/o salt) or 5.8oz can of Wild Skipjack in olive oil, drained and flaked
1/4 cup chopped shredded carrots
1/4 cup shelled, ready-to-eat or cooked from frozen edamame soybeans (you can substitute firm-cooked fava beans, broad beans, black-eyed peas, or green peas)
1/4 cup diced red bell pepper
1/4 cup diced cherry tomatoes
Preparation
1.  
To make the dressing, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small mixing bowl and set aside.
2.  
To make the tuna salad, combine the tuna, carrot, edamame, bell pepper, and tomato in a medium mixing bowl.
3.  
Pour dressing over tuna salad and toss to combine.
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