Tuna and White Bean Salad with Herbs
By Daily SimmerA quick, no-cook Mediterranean-inspired salad combining flaky tuna, creamy white beans, fresh herbs, and bright lemon. Serve it over mixed greens or crusty bread for a satisfying lunch. Store any leftovers in a shallow airtight container in the refrigerator for up to 3 days.
Ingredients
Contains Gluten and Fish
Directions
- Mark step 1 done
Drain canned tuna in olive oil (1 can) and canned cannellini beans (1 can).
- Mark step 2 done
In a medium bowl, combine the drained tuna and canned cannellini beans (1 can) with the red onion (0.5) and fresh parsley (60ml). Toss gently to mix for 3 minutes.
- Mark step 3 done
Drizzle lemon juice (30ml) and extra virgin olive oil (15ml) over the salad. Season with salt and black pepper to taste. Stir well to combine all ingredients.
- Mark step 4 done
Serve the tuna salad immediately over mixed salad greens (9.5dl) or alongside slices of crusty bread (4 slices). Store any leftovers in a shallow airtight container in the refrigerator and consume within 3 days.
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