Tuna and White Bean Salad

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Tuna and White Bean Salad

No-CookEasyPrep 10 minCook 0 minServes 4

Creamy beans, good tuna and a lemony dressing — a pantry dinner that tastes like a Mediterranean lunch.

Ingredients

2 cans cannellini beans (15 oz each), drained and rinsed
2 cans tuna in olive oil (5 oz each)
1 red onion, thinly sliced
1 cup cherry tomatoes, halved
¼ cup olive oil
2 tbsp lemon juice
1 tsp lemon zest
½ tsp kosher salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped

Steps

Combine the beans, tuna, red onion and cherry tomatoes in a large bowl, breaking the tuna into large flakes.
Whisk the olive oil, lemon juice, lemon zest, salt and pepper.
Pour the dressing over the salad and toss gently.
Rest 5 minutes so the beans soak up the dressing, then serve.

Serve with: crusty bread and a simple green salad.

Use tuna packed in olive oil for the richest flavor; drain it lightly, not fully.

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