Description
A zesty Mediterranean-inspired salad with olive oil-soaked tuna, creamy cannellini beans, fresh herbs, and a bright lemon vinaigrette. Light, satisfying, and packed with protein and fiber.
Ingredients
2 (5 ounce) cans tuna in olive oil, drained
1 (15 ounce) can cannellini beans, rinsed and drained
1/2 cup chopped red onion
1/4 cup fresh parsley, chopped
1 garlic clove, minced
Juice of 1 lemon
Zest of 1 lemon
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Drain tuna, reserving the olive oil (rinse oil into a saucepan, then drain beans in water)
Combine tuna, beans, red onion, parsley, and garlic in a mixing bowl
In a separate bowl, whisk lemon juice, lemon zest, 1 tablespoon reserved olive oil, salt, and pepper
Pour vinaigrette into the tuna-bean mixture and stir until well combined
Adjust seasoning and let sit for 10 minutes before serving
Notes
Store in an airtight container in the fridge for up to 3 days
Add cherry tomatoes or marinated artichokes for extra flavor
Serve with crusty bread or over arugula for a heartier meal
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg