Tuna and White Bean Salad
If you’re in need of a quick and healthy lunch option, look no further than this Tuna and White Bean Salad recipe.
Ingredients
- 1 can cannellini beans
- 1 oil-packed solid albacore tuna
- 2 celery stalks
- 1 loosely packed coarsely chopped fresh flat-leaf parsley
- 1 tbsp chopped shallot
- 1 tbsp white balsamic vinegar
- 2 tbsp extra-virgin olive oil
- Freshly ground black pepper
- Kosher salt
- 1 lemon, zested
- baby kale or arugula
Instructions
- In a large bowl, combine the beans, tuna, celery, parsley, shallot, and lemon zest. 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