Jkawe

Mediterranean

White Bean and Tuna Salad

This White Bean and Tuna Salad is a fresh, protein-packed meal that comes together in minutes. Tender white beans, flaky tuna, crisp veggies and bright herbs that are tossed in a light lemony dressing. Serve it as a quick lunch over greens, tucked into a pita or spooned on crackers for a Mediterranean inspired appetizer.

  • Prep10 min
  • Total10 min
  • Makes4 servings
  • Calories62
White Bean and Tuna Salad

Method

  1. 1

    Optional: In a medium bowl partially mash the half of the white beans using the back of a spoon or a potato masher.

  2. 2

    In a large mixing bowl mix together the white beans, tuna, onion, Italian parsley and the celery.

  3. 3

    Add the juice of 1 lemon, olive oil, sumac or za'atar (optional) and salt and pepper to taste and gently stir until completely mixed.

  4. 4

    Serve on sandwiches, with crackers or on a bed of spinach or arugula.

Notes

Store the leftover tuna salad in an airtight container for up to 3 days. You might want to add a bit more olive oil and lemon juice when you serve again. I find that chunk tuna in water works best (make sure to drain the water) but if you want an even more savory, rich flavor you can use tuna in olive oil. If you can't find chunk tuna you will want to flake it with a fork.

Per serving

  • Carbs5 g
  • Protein4 g
  • Fat4 g
  • Fiber1 g

Also filed under

Mediterranean Salads Seafood

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