Cannellini Bean and Tuna Salad
A simple side salad that is light but has a great Mediterranean feel to it. I always keep a couple cans of tuna and beans on hand so that I can make this in a hurry if I need a quick dish. This would also be great with any type of Mediterranean bread or adjusted for a wrap as well.
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 2 each 15 oz. cans - tuna in oil drain oil into mixing bowl
- 1/2 cup red onions or shallots diced small: add to mixing bowl
- 3 tablespoons lemon juice : add to mixing bowl
- 1 lemon lemon zest (optional): add to mixing bowl
- 2 teaspoons herbes de provence : add to mixing bowl
- 1/2 cup fresh italian flat parsley chopped: add to mixing bowl
- 2 each 15 oz. cans - cannellini beans : rinsed, drained, add to mixing bowl
- 1/2 teaspoon pepper pepper to taste
- salt salt to taste
- 1/2 teaspoon (optional) red chile flakes adjust to heat tolerance
- (optional) greek olives roughly chopped
- Carbohydrate 3.98727972849484 g
- Cholesterol 0 mg
- Fat 0.118742788461538 g
- Fiber 1.12021232157627 g
- Protein 0.449033573758932 g
- Saturated Fat 0.0159045192307692 g
- Serving Size 1 1 Serving (43g)
- Sodium 0.848477564210414 mg
- Sugar 2.86706740691858 g
- Trans Fat 0.0623711217948718 g
- Calories 12 calories
1) Drain oil from tuna into a mixing bowl 2) Add red onions, lemon juice/zest, Herbes de Provence, and parsley. 3) Let wet mixture rest for several minutes to let the flavors combine and to take the bite out of the onions. 4) Add the tuna back to mix as well as the drained beans. 5) Use a fork to mix together everything. The fork sometimes help to break up the tuna chunks. 6) Let rest for a couple of minutes and then add salt and pepper to taste. 7) If salad is to dry add a little olive oil or lemon juice to increase the acidity. 8) Chill in fridge before serving. Will keep for a couple of days when well sealed.
