Ingredients
2 (5-ounce) cans canned tuna in olive oil, drained
2 cups cooked cannellini beans (or 1 (15-ounce) can, rinsed and drained)
1/4 cup diced red onion
1 celery stalk, chopped
2 tablespoons chopped fresh parsley
1 lemon, zested and juiced (about 2 tablespoons juice)
2 tablespoons extra-virgin olive oil
1 teaspoon black pepper
Instructions
Open and drain the tuna, setting aside any excess oil.
Rinse the cannellini beans in cold water if using canned.
Dice the red onion and celery, chop the parsley, and zest/grate the lemon.
In a large bowl, combine the tuna, beans, onion, celery, and parsley.
Whisk lemon zest, lemon juice, olive oil, and black pepper to make the vinaigrette.
Pour the dressing over the salad and toss until well coated.
Chill for 10 minutes before serving, or serve immediately.
Notes
For a lighter version, use water-packed tuna and reduce olive oil to 1 tablespoon.
Add cherry tomatoes, cucumber, or bell peppers for extra crunch.
The salad can be stored in the fridge for up to 2 days.
Marinating overnight deepens the flavor.
- Prep Time: 10
- Category: High Protein Meals
- Method: Chopping and Mixing
- Cuisine: Mediterranean
- Diet: High-protein
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg