Tuna White Bean Salad (Mediterranean-Style)
A no-mayo Mediterranean tuna white bean salad with cannellini beans, capers, and lemon. Ready in 10 minutes with simple pantry ingredients.
Equipment
- Large Bowl
Ingredients
- 2 (5-ounce) cans of albacore tuna, drained
- 1 (15-ounce) can of cannellini or great northern beans, drained and rinsed
- ½ cup roasted red pepper, finely diced
- ¼ cup red onion, finely diced
- 2 tablespoons capers, drained
- 2 cups baby arugula, roughly chopped
- ¼ cup fresh basil (or flat leaf parsley), chopped
- Zest and juice of 1 lemon (about 2 tablespoons lemon juice)
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Combine the Ingredients: In a large bowl, flake the tuna with a fork. Add the beans, roasted red pepper, red onion, capers, arugula, and basil or parsley. Gently toss to combine.
- Dress the Salad: Add the lemon zest and lemon juice, olive oil, salt and pepper, tossing gently to coat. Taste and adjust seasoning if needed.
- Enjoy Chilled or Room Temp: Serve on its own, spooned over toast, or atop additional greens.
Notes
- I highly recommend serving this one a thick piece of toasted sourdough. A drizzle of olive oil + flaky salt = a small upgrade with big payoff.
Nutrition
Serving: 1 (of 4) | Calories: 318kcal | Carbohydrates: 25g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 672mg | Potassium: 743mg | Fiber: 6g | Sugar: 1g | Vitamin A: 428IU | Vitamin C: 14mg | Calcium: 118mg | Iron: 4mg
