Description
A light and flavorful Tuna and White Bean Salad combining protein-rich tuna and creamy cannellini beans, tossed with a zesty lemon-mustard dressing and fresh herbs, perfect for a quick and nutritious meal.
Ingredients
Scale
Dressing
- 1 lemon (zested and juiced to yield 1/4 teaspoon zest and 1 tablespoon juice)
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise (Hellman’s/Best Foods recommended)
- 1 tablespoon red wine vinegar
- 1-1/2 teaspoons Dijon-style mustard
- 1-1/2 teaspoons honey
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Salad
- 1 (15.5-ounce) can cannellini beans, drained and rinsed
- 2 (5-ounce) cans tuna in olive oil, drained
- 1/3 cup finely chopped fresh parsley
- 1/3 cup diced red onion
- 1/3 cup coarsely chopped sun-dried tomatoes in olive oil
Instructions
- Make Dressing: Zest and juice the lemon to collect 1/4 teaspoon of zest and 1 tablespoon of fresh juice. In a jar, combine the lemon juice and zest with olive oil, mayonnaise, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Shake the jar vigorously until the dressing is well emulsified. Refrigerate until ready to use to let flavors meld.
- Prepare Veggies: Finely chop the fresh parsley, dice the red onion, and coarsely chop the sun-dried tomatoes that are preserved in olive oil. Measure each chopped ingredient to ensure accurate quantities for the salad.
- Make Salad: In a large mixing bowl, combine the drained and rinsed cannellini beans with the drained tuna. Add the chopped parsley, diced onion, and chopped sun-dried tomatoes. Pour the chilled dressing over the salad and gently fold the ingredients together to coat evenly without breaking up the beans or tuna. Taste and adjust seasoning if necessary.
- Serve: Serve the salad immediately as it is for a light meal, use it to fill lettuce wraps for a fresh crunch, or spread it over toasted bread slices for a satisfying appetizer. Note that this salad is best enjoyed fresh and does not store well.
Notes
- This salad is best when served immediately and does not keep well, so avoid storing leftovers for extended periods.
- For a lighter option, you can substitute mayonnaise with Greek yogurt.
- Serve on crisp lettuce wraps or toasted bread to add texture and variety.
- Adjust salt and pepper to taste depending on the saltiness of canned tuna and beans.
- Using tuna packed in olive oil enhances the flavor and richness of the salad.
