YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna and White Bean Salad
Flaked albacore tuna and creamy white beans tossed in a zesty lemon-herb vinaigrette, creating a refreshing crunch with crisp cucumbers and red onion.
INGREDIENTS
6 oz Canned albacore tuna
0.5 cup Cannellini beans
1 tbsp Extra virgin olive oil
1 tbsp Lemon juice
0.5 cup Cucumber
0.25 cup Red onion
0.5 cup Cherry tomatoes
2 tbsp Fresh parsley
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
PREPARATION
Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it gently with a fork into bite-sized pieces.
Rinse and drain the cannellini beans, then add them to the bowl along with the diced cucumber, halved cherry tomatoes, and finely diced red onion.
In a small separate bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper until emulsified.
Drizzle the dressing over the salad and toss gently with a large spoon to coat all ingredients without mashing the beans.
Finely chop the fresh parsley and fold it into the salad for a bright, herbaceous finish.
Serve immediately at room temperature or refrigerate for 30 minutes to allow the Mediterranean flavors to fully develop.