Ping Diet · https://pingdiet.com/tuna-white-bean-salad
Tuna and White Bean Salad
Canned tuna and cannellini beans with cherry tomatoes, cucumber, red onion and parsley in a lemon-olive oil dressing. No cooking, ten minutes, lunch for two.
Developed by the Ping Diet team
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Makes
- 2 bowls
Ingredients
2 servings
- 2 cans tuna in water, 5 oz each, drained
- 1 can cannellini beans, 15 oz, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, thinly sliced
- ¼ cup parsley, chopped
For the dressing
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- salt
- black pepper
Method
- Whisk the olive oil, lemon juice, mustard and a pinch of salt and pepper in a large bowl.
- Add the beans, tomatoes, cucumber and onion and toss to coat.
- Flake in the tuna, add the parsley and fold gently so the tuna stays in chunks.
- Taste, add more lemon or salt if needed, and divide between two bowls.
Food safety and storage
- Keep it in the fridge at 40°F or below, and don't leave it out for more than 2 hours.
- Eat within 2 days; dressed tuna salads are best fresh.
Nutrition per serving (estimate)
391 kcal · protein 32 g · carbs 34 g · fiber 8 g · fat 15 g · sugars 5 g · sodium 725 mg
Estimated from USDA FoodData Central; salt and pepper to taste not counted. Values change with brands and portion sizes.