1 tablespoon extra virgin olive oil
1 small red onion, sliced
2 stalks celery, sliced
1 red or yellow bell pepper, seeded and sliced
1 (15-ounce) can cannellini beans, drained and rinsed
1 (2-ounce) can white tuna in water, drained
½ cup thinly sliced fresh basil or baby spinach leaves
Salt and pepper to taste
- Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and pepper and sauté for several minutes.
- Stir in the beans and cook for 2 minutes longer.
- Add the tuna and break it up slightly with a spatula. Add the basil and cook just until it wilts. Season with salt and pepper. Serve hot, at room temperature, or cold.
Oldways photo. Recipe from the Oldways 4-Week Mediterranean Diet Menu Plan book.
Saturated Fat: 1g