Lunch · Dinner · Fish
Italian White Bean and Tuna Salad
Creamy white beans and canned tuna tossed with red onion, celery, parsley and a lemon vinaigrette. A pantry lunch with lots of protein.
⏱ 15 min (15 min prep)
🍽 Serves 4 · about 1 1/4 cups
quicklunchboxbudgetmake ahead
gluten freedairy free
ContainsFish. Check the labels on what you buy; brands differ.
Ingredients
Dressing
- 3 tbsp Olive oil
- 3 tbsp Lemon juice (bottled)
- 1 tsp Dijon-style mustard
- 1 clove Garlic, grated
- ½ tsp Table salt
- ¼ tsp Ground black pepper
Salad
- 2 can White beans (canned), drained and rinsed
- 2 can Tuna, canned in water, in water, drained
- ½ Red onion, finely chopped
- 2 stalk Celery, thinly sliced
- 1 cup Cherry or grape tomatoes, halved
- ½ cup Fresh parsley, chopped
- 2 cup Arugula, or salad greens
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large bowl, jar with lid.
- Shake the oil, lemon juice, mustard, garlic, salt and pepper in a jar.
- In a large bowl, toss the beans, onion, celery, tomatoes and parsley with most of the dressing. Gently fold in the tuna in large flakes.
- Serve over the greens with the rest of the dressing.
Make aheadThe bean and tuna mixture keeps 3 days in the fridge. Add the greens when you serve it.
↺ LeftoversStuff leftovers into a pita or spoon onto toast.
🧒 With kidsServe the beans and tuna with crackers, like a tuna salad.
Meatless swapUse a third can of beans or chickpeas instead of tuna.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.