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Tuna-Bean Salad with Red Wine Vinaigrette
Enjoy the benefits of eating seafood twice a week quickly and easily, without having to cook
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 shows that you can get the full benefits of eating seafood twice a week quickly and easily, without having to cook.
Tuna-Bean Salad with Red Wine Vinaigrette
Recipe developed by Jessica Levinson, MS, RDN, CDN and comes to us courtesy of the Seafood Nutrition Partnership. Her version calls for young, green “edamame” soybeans, but you can substitute cooked fava beans, broad beans, black-eyed peas, or green peas.
Total time 10 minutes
Makes 2-3 servings
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 edamame* soybeans (or cooked from frozen)
- 1/4 cup diced red bell pepper
- 1/4 cup diced cherry tomatoes
*You can substitute firm-cooked (not soft/mushy) fava beans, broad beans, black-eyed peas, or green peas.
Directions
- 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.
- To make the tuna salad, combine the tuna, carrot, edamame, bell pepper, and tomato in a medium mixing bowl.
- Pour dressing over tuna salad and toss to combine.
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