Briny Tuna and Creamy White Bean Salad
A bright, briny tuna and creamy white bean salad that comes together in about 15 minutes. Healthy, protein-rich, and perfect for quick lunches or light dinners.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: High Protein, Gluten-Free
Ingredients
Scale
- 1 lemon (1 tbsp juice and 1/4 tsp zest)
- 2 tbsp extra-virgin olive oil
- 2 tbsp mayonnaise (or Greek yogurt for a lighter dressing)
- 1 tbsp red wine vinegar
- 1.5 tsp Dijon-style mustard (whole-grain optional)
- 1.5 tsp honey
- 1 tsp minced garlic (fresh)
- 1/2 tsp salt (add more to taste)
- 1/4 tsp black pepper
- 15.5 oz cannellini beans (one 15–16 oz can, rinsed and drained)
- 10 oz tuna in olive oil (two 5 oz cans, drained)
- 1/3 cup fresh parsley, finely chopped
- 1/3 cup red onion, diced
- 1/3 cup sun-dried tomatoes in olive oil, coarsely chopped
Instructions
- Combine lemon juice and zest, olive oil, mayonnaise, red wine vinegar, mustard, honey, minced garlic, black pepper, and half the salt in a jar or small bowl.
- Cover and shake or whisk until creamy. Chill the dressing for about 10 minutes.
- Chop the parsley, dice the red onion, and coarsely chop the sun-dried tomatoes.
- Add the rinsed cannellini beans and drained tuna to a large bowl. Use a fork to break the tuna into bite-size flakes.
- Fold in the parsley, onion, and sun-dried tomatoes until evenly distributed.
- Pour the dressing over the salad and toss gently to coat.
- Taste and add remaining salt, lemon juice, or pepper as needed. Serve right away.
Notes
Measure sun-dried tomatoes after chopping. To keep the salad freshest, add dressing no more than a few hours before serving.
Find it online: https://www.mealbreeze.com/tuna-white-bean-salad/