Tuna and White Bean Salad
A budget-friendly, creamy salad made with tuna in olive oil and cannellini beans, perfect for a healthy lunch or light dinner.
Ingredients
For the salad
- 2 cans 5 ounce cans tuna in olive oil, drained Ensure to use tuna packed in olive oil for best flavor.
- 1 can 15 ounce can cannellini beans, rinsed and drained Rinse and drain the beans to avoid soap flavors.
- 1/2 cup chopped red onion Red onion will add a sharp taste.
- 1/4 cup chopped fresh parsley Provides freshness to the salad.
For the vinaigrette
- 2 tablespoons fresh lemon juice Adjust according to taste.
- 3 tablespoons extra virgin olive oil Use a high-quality olive oil.
- 1 teaspoon Dijon mustard Adds a subtle tang.
- 1/2 teaspoon dried oregano Enhances flavor.
- Salt and black pepper to taste Season according to preference.
Instructions
Preparation
- In a large bowl, flake the drained tuna with a fork.
- Add the rinsed and drained cannellini beans, chopped red onion, and fresh parsley to the bowl with the tuna.
- 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.
- Gently toss all ingredients together until well combined.
- Season with salt and black pepper to taste.
- Serve immediately or chill for later.
Notes
Be cautious not to over-mix the beans to avoid a paste-like texture. If the salad appears dry, add a teaspoon of oil at a time and taste accordingly.