Lunch

Tonno e Fagioli is for Lunch.

Tonno e Fagioli takes 15 minutes to prepare.

Tonno e Fagioli takes 15 minutes to cook.

Tonno e Fagioli makes 2 servings.

The ingredients for Tonno e Fagioli are:

100 g Navy (Flageolet) Beans, canned, drained
56 g Tuna in Olive Oil
1 Lemon
1 tsp Extra Virgin Olive Oil (or reserve the oil from the tuna if good quality)
1/2 an Onion
Parsley and lettuce to serve.

Here is how you make Tonno e Fagioli:

1. Start by putting the beans to soak in some fresh water (although they are tinned they benefit from a short soak)2. Slice the onion into rings and put to soak with the beans.3. Tip the tuna into a serving bowl and either drizzle with olive oil or use a tsp of the reserved oil from the can if good quality.4. Squeeze half the lemon over the tuna.5. Drain the beans and onions well and mix into the tuna.6. Sprinkle over chopped parsley and serve with the rest of the lemon cut into wedges.Serving Size: Makes two portions to serve in a lettuce leafcup.Number of Servings: 2Recipe submitted by SparkPeople user SARAHSPANGLES.

The nutritional information for Tonno e Fagioli is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 169.3

• Total Fat: 5.6 g
• Cholesterol: 17.5 mg
• Sodium: 167.4 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 8.3 g
• Protein: 12.6 g

Tonno e Fagioli is Italian cuisine.