Tuna and White Bean Breakfast Bowl with Lemon and Parsley
A bright, lemony breakfast bowl of canned tuna and creamy white beans tossed with parsley and olive oil. The tuna delivers a generous dose of selenium to start your morning savory and satisfying.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 1
Ingredients
- 1can (drained ~100 g)canned tuna in water or olive oil, drained
- 150gcanned white (cannellini) beans, drained and rinsed
- 0.5wholelemon (juice, about 1 tbsp, plus zest)
- 2tbspfresh parsley, finely chopped
- 1tbspextra-virgin olive oil
- 4halvescherry tomatoes, halved
- 2tbspred onion, finely diced
- 1pinchsalt
- 1pinchblack pepper
Instructions
- 01
Drain and rinse the white beans, then add them to a shallow bowl.
- 02
Drain the canned tuna and flake it over the beans with a fork.
- 03
Add the halved cherry tomatoes and diced red onion.
- 04
In a small cup, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
- 05
Pour the dressing over the bowl and toss gently to coat everything.
- 06
Scatter the chopped parsley over the top and serve right away, or chill for 10 minutes for a cooler bowl.
Nutrition (per serving)
- Calories
- 390kcal
- Protein
- 38g
- Carbs
- 28g
- Fat
- 16g
- Fiber
- 8g
- Selenium
- 82mcg
- Zinc
- 3mg
- Iron
- 6.9mg
- B12
- 2.2mcg
- Iodine
- 12mcg
- Sodium
- 520mg
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