Tuscan Tuna and White Bean Plate

One plate is the amount the calories and protein above are for.

• 4 oz tuna, drained
• 1/2 cup white beans, rinsed
• 2 cups kale, chopped
• 1 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 1 tsp olive oil
• 2 cloves garlic, minced
• 1 lemon, halved

• 8 oz tuna, drained
• 1 cup white beans, rinsed
• 4 cups kale, chopped
• 2 cups mushrooms, sliced
• 2 cups cherry tomatoes, halved
• 2 tsp olive oil
• 4 cloves garlic, minced
• 2 lemon, halved

• 16 oz tuna, drained
• 2 cups white beans, rinsed
• 8 cups kale, chopped
• 4 cups mushrooms, sliced
• 4 cups cherry tomatoes, halved
• 4 tsp olive oil
• 8 cloves garlic, minced
• 4 lemon, halved

• 24 oz tuna, drained
• 3 cups white beans, rinsed
• 12 cups kale, chopped
• 6 cups mushrooms, sliced
• 6 cups cherry tomatoes, halved
• 6 tsp olive oil
• 12 cloves garlic, minced
• 6 lemon, halved

• 32 oz tuna, drained
• 4 cups white beans, rinsed
• 16 cups kale, chopped
• 8 cups mushrooms, sliced
• 8 cups cherry tomatoes, halved
• 8 tsp olive oil
• 16 cloves garlic, minced
• 8 lemon, halved

1. Warm the olive oil in a skillet over medium heat, about 1 minute, until it shimmers.

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2. Add the mushrooms and cook 4 minutes, until browned.

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3. Add the garlic and kale with a splash of water and cook 2 to 3 minutes, until the kale wilts.

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4. Add the white beans and tomatoes and cook 2 minutes, until hot and the tomatoes soften.

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5. Fold in the tuna and warm it 1 minute, until it reaches 145°F, then squeeze half the lemon over and serve with the other half.

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• Calories418
• Protein44g
• Carbs47g
• Fat5g
• Fiber12g
• Sodium124mg

• A Healthy Weight
• Heart Health
• Eating Well

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