White Bean and Tuna Salad
A pantry lunch with backbone — cannellini beans, oil-packed tuna, red onion, parsley, and a sharp lemon-olive oil dressing.
Ingredients
- cannellini beans1 (15 oz) can, drained and rinsed
- oil-packed tuna1 (5 oz) jar, drained
- red onion1/4, very thinly sliced
- celery1 stalk, finely diced
- flat-leaf parsley1/4 cup, chopped
- lemon1 (juice of)
- extra-virgin olive oil3 tbsp
- Dijon mustard1 tsp
- fine sea salt and black pepperto taste
Steps
Soak and drain red onion.
Soak the sliced red onion in cold water for 5 minutes, then drain. This takes the harsh edge off.
Whisk lemon dressing.
Whisk lemon juice, Dijon, olive oil, salt, and pepper in a large bowl.
Add ingredients and toss gently.
Add beans, tuna (broken into chunks), celery, onion, and parsley. Toss gently to keep the tuna in flakes rather than mush.
Taste and let flavors marry.
Taste, adjust salt, and let sit 5 minutes before serving so the flavors marry.
Nutrition, per serving. 405 calories. Protein 32.5 grams, 31 percent. Carbs 21.3 grams, 20 percent. Fat 22.6 grams, 49 percent. Fiber 6.3 grams, sugar 2.3 grams, saturated fat 3.2 grams, sodium 480 milligrams. Estimated from ingredients.
