Zesty Tuna White Bean Salad - Mediterranean Flair
A vibrant and refreshing Zesty Tuna White Bean Salad with a Mediterranean Flair, perfect for a light lunch or dinner.
Equipment
- Cans (for tuna and beans)
- Colander
- Mixing bowls (medium-sized and small)
- Fork and whisk
Ingredients
Main Ingredients
- 2 x 5-ounce (140g) cans tuna in water or olive oil, drained
- 1 x 15-ounce (425g) can white beans cannellini, great Northern, or navy beans, rinsed and drained
- 1/4 cup red onion finely diced
- 1 stalk celery finely chopped
- 1/4 cup fresh parsley chopped
Dressing
- 1/2 lemon juiced (about 1-2 tablespoons)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Mediterranean Twist
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup Kalamata olives pitted and sliced
- 2 tablespoons feta cheese crumbled
Instructions
Preparation
- Drain the tuna thoroughly from its cans. Rinse and drain the white beans well under cold water until no foam remains.
Combine Ingredients
- In a medium bowl, flake the drained tuna with a fork and add the rinsed white beans.
- Add the diced red onion, celery, chopped parsley, sun-dried tomatoes, sliced Kalamata olives, and crumbled feta cheese to the tuna and bean mixture.
Make and Apply Dressing
- In a separate small bowl, whisk together the lemon juice, olive oil, and Dijon mustard.
- Pour the dressing over the tuna and bean mixture, then gently fold to coat all ingredients evenly. Season with salt and pepper to taste.
Serve
- Serve the salad immediately, or chill for 15-20 minutes to enhance flavors. It can be stored in an airtight container in the refrigerator for 3-4 days.
Notes
Don't skip rinsing the canned white beans to remove excess sodium and starch, which can affect the salad's texture and digestibility. Ensure tuna is well-drained to prevent a watery salad. Always taste and adjust seasoning before serving for the best flavor balance.