Description
A light, protein-packed salad featuring creamy white beans, savory tuna, bright citrus, and fresh herbs.
Ingredients
Scale
- 1 cup white beans (canned, drained and rinsed)
- 4 oz canned tuna in olive oil
- 1/4 cup finely diced red onion
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra‑virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
Instructions
- Drain and rinse the beans, then place them in a large mixing bowl.
- Flake the tuna into the bowl, ensuring no large chunks remain.
- Add the diced red onion, capers, and fresh parsley; toss gently to combine.
- In a small bowl, whisk together lemon zest, lemon juice, olive oil, sea salt, and pepper.
- Pour the dressing over the salad and mix slowly to create a creamy coating.
- Serve immediately over a bed of arugula, or chill in the refrigerator for up to 4 hours.