Description
A quick and nutritious salad featuring tender cannellini beans and flaky tuna, perfect for busy weeknights.
Ingredients
Scale
- 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 chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- In a large bowl, flake the drained tuna with a fork until it’s broken into bite-sized pieces.
- Add the rinsed and drained cannellini beans, chopped red onion, and fresh parsley to the bowl with the tuna, creating a colorful mix.
- In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, and dried oregano to create the vinaigrette.
- Pour the vinaigrette over the tuna and bean mixture, ensuring each component is well-coated.
- Gently toss all ingredients together until well combined, allowing the flavors to meld.
- Season with salt and black pepper to taste, adjusting to suit your preference.
- Serve immediately or chill for later to enhance the flavors.
Notes
Use high-quality canned tuna packed in olive oil for the best flavor and moisture. Make a few hours before serving for better flavor melding.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 50mg