Warm Tuna & Vegetable Salad

Warm Tuna & Vegetable Salad

5 6
  • Preparation Time

    15 mins

  • Cooking Time

    10 mins

  • Recipe Serves

    2

Ingredients


  • 2 Tbsp. (30 mL) Becel® Salt-Free margarine
  • 8 ounces (225 g) cremini mushrooms or white mushrooms, quartered (about 12)
  • 6 ounces (170 g) green beans, trimmed and cut into 2.5 cm pieces
  • 1 medium onion, cut into thin wedges
  • 3 cups (950 mL) mixed salad greens
  • 1 can (170 g) solid white tuna in water, drained and flaked
  • 6 grape tomatoes, halved lengthwise
  • 2 Tbsp. (30 mL) balsamic vinegar or red wine vinegar
  • 1/4 oz. (7 g) curls Parmigiano-Reggiano cheese , (about 4 curls)

Preparation

Step 1

Melt Becel® Salt-Free margarine in large nonstick skillet over medium-high heat and cook mushrooms, green beans and onion, stirring occasionally, vegetables are crisp-tender, about 6 minutes. Season, if desired, with freshly ground black pepper. Cover and let steam 3 minutes.

Step 2

Meanwhile, evenly arrange salad greens on 2 dinner plates, then top with warm vegetable mixture and juices, tuna and tomatoes. Drizzle with vinegar and garnish with cheese.

Nutritional Information:

Recipe : Warm Tuna & Vegetable Salad
Recipe Serves : 2

1 servingAmount% Daily Value
Calories:320  
Total Fat:13 g 
Saturated Fat:2 g 
Trans Fat:0 g 
Polyunsaturated Fat:3.9 g 
Monounsaturated Fat:5.7 g 
Cholesterol:30 mg 
Sodium:140 mg 
Total Carbs:25 g 
Dietary Fiber:7 g 
Sugars:11 g 
Protein:29 g 
Vitamin A: 80 %
Vitamin C: 40 %
Calcium: 10 %
Iron: 20 %
Omega-3:0.8 g 
Omega-6:2.8 g 
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