If you need a quick and healthy lunch option, look no further than this Tuna and White Bean Salad recipe. Packed with protein and flavour, this dish is easy to make and perfect for meal prep. Plus, it’s a great way to incorporate more beans and fish into your diet.

Ingredients

1 can of cannellini beans, drained and rinsed

1 can oil-packed solid albacore tuna, oil drained and reserved

2 celery stalks, cut into ¼-inch-thick strips on the bias

1 cup loosely packed coarsely chopped fresh flat-leaf parsley

1 tablespoon finely chopped shallot

1 lemon, zested then halved

Kosher salt

Freshly ground black pepper

2 to 3 tablespoons extra-virgin olive oil

1 tablespoon white balsamic vinegar

2 large handfuls of baby kale or arugula, coarsely chopped

Crackers, crostini, or flatbread, for serving

Direction

Combine the beans, tuna, celery, parsley, shallot, and lemon zest In a large bowl.

Season with salt and pepper. Using a wooden spoon, gently break up the fish into small chunks and mash a few of the beans.

Juice half the lemon. Add the lemon juice, olive oil, and vinegar, then gently fold in the kale or arugula. Season with salt and pepper. If the salad is still a bit dry, drizzle a bit of the oil reserved from the tuna can.

Cover and refrigerate for 30 minutes or overnight.

Serve cold or at room temperature with crackers.