Description
Tuna & White Bean Salad
Servings: 1
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Ingredients
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1 (5 oz) can solid white albacore tuna in water, drained
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1 (15 oz) can cannellini beans, drained and rinsed
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¼ cup finely diced red onion (or soak in ice water 10 min for milder flavor)
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¼ cup chopped fresh parsley (or dill/basil as alternative)
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2 tbsp extra virgin olive oil
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Juice of ½ lemon (~2 tbsp)
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Salt & freshly cracked black pepper, to taste
Optional Add-Ins & Twists
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Mediterranean: Kalamata olives, capers, feta
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Herb Boost: Mix of dill, chives, mint
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Spicy: Red pepper flakes or hot sauce
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Veggie Crunch: Diced celery or cucumber
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Creamy: 1–2 tbsp Greek yogurt or mayo
Instructions
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Prep Beans & Tuna
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Drain and rinse beans; let them dry in a colander.
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Flake tuna in a mixing bowl with a fork into bite-sized pieces.
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Combine Salad Base
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Add beans, diced onion, and chopped parsley to the tuna. Gently fold to combine without mashing the beans.
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Make Dressing
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Whisk olive oil and lemon juice in a small bowl until emulsified.
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Dress & Season
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Drizzle dressing over the salad and toss gently.
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Season with salt and pepper to taste.
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Optional Marinate
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Let salad sit at room temperature for 10 minutes to meld flavors, or refrigerate for up to 2 days.
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Serve Ideas
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On a bed of greens
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With crackers, pita, or toast
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Stuffed in a pita or wrap
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Notes
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Tuna in Oil: Reduce added olive oil by half if using.
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Dry Salad: Add a bit more olive oil or lemon if needed.
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Raw Onion Sensitivity: Use chives, celery, or soak in ice water.
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Storage: Airtight container in fridge for up to 2 days; do not freeze.
Nutrition
- Calories: 320 cal Per Serving
- Protein: 32g