Description
A vibrant, no-cook Mediterranean-inspired salad combining flaky tuna, creamy cannellini beans, chewy sun-dried tomatoes, and zesty lemon. Perfect for quick lunches, dinners, or potlucks, this dish balances tangy, savory, and fresh flavors in a light, satisfying recipe.
Ingredients
2 cans tuna packed in olive oil (drained)
3 (15-ounce) cans cannellini beans (drained and rinsed)
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons sun-dried tomatoes in oil (chopped)
1/2 red onion (finely chopped)
1/4 cup fresh parsley (chopped)
1 clove garlic (minced)
Salt and pepper to taste
Optional: 1 lemon (zest and juice)
Instructions
Open and drain two cans of tuna, reserving a small amount of olive oil.
Drain and rinse three 15-ounce cans of cannellini beans.
In a large bowl, mash the tuna with a fork to break it into bite-sized pieces.
Mix in the cannellini beans, sun-dried tomatoes (with their oil), red onion, and parsley.
In a small bowl, whisk olive oil, red wine vinegar, garlic, and a squeeze of lemon juice to make the dressing.
Pour the dressing over the salad and toss gently until evenly coated.
Season with salt and pepper, adjusting to taste. Chill briefly before serving.
Notes
Use olive oil instead of red wine vinegar if preferred for a richer flavor.
Serve with crusty bread or pita for a heartier meal.
Chill leftovers in an airtight container for up to 2 days.
Add vegetarian feta cheese for extra tang, if available.
Optional: Stir in a teaspoon of lemon zest for brightness.
- Prep Time: 15
- Category: Dinner
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg