Description
A creamy, protein‑rich salad that blends white beans, tuna, and fresh herbs with a bright lemon‑garlic dressing, perfect for a quick lunch or light dinner.
Ingredients
Scale
- 1 can (15 oz) white beans, rinsed and drained
- 1 can (5 oz) tuna in olive oil, drained
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra‑virgin olive oil
- 1 medium red onion, diced
- 2 teaspoons capers, rinsed
- Fresh parsley or cilantro, roughly chopped
- Salt and freshly ground pepper, to taste
Instructions
- Heat a small skillet over medium heat and toast the white beans until warm but not hard, then transfer to a bowl.
- Add the tuna to the bowl and gently break it into smaller pieces.
- Stir in diced red onion, capers, and fresh herbs until evenly mixed.
- Whisk lemon juice, olive oil, salt, and pepper to make the dressing, then pour it over the bean‑tuna mixture.
- Fold everything together until the dressing coats every ingredient.
- Cover and refrigerate for at least 20 minutes to allow flavors to meld.
- Serve chilled, on its own or over mixed greens, with crusty bread on the side.