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Warm Vegetable Salad with Tuna

  • Cooking time10 min
  • Prep time15 min
  • Portions 2
recipe image Salade de légumes tiède au thon


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

Nutrition facts

Total Fat13.00 g
Saturated Fat2.000 g
Trans Fat0.000 g
Polyunsaturated Fat3.900 g
Monounsaturated Fat5.700 g
Cholesterol30 mg
Sodium140 mg
Total Carbs25.00 g
Dietary Fiber7.0 g
Sugars11.00 g
Protein29.00 g
Calcium10 %
Iron20.00 %
Omega-30.80 g
Omega-62.80 g
Vitamin C40.0 %
Vitamin A80.0 %


  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.
  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.