NUTRITION

SERVINGS

INGREDIENTS

6 oz Canned tuna

0.5 cup Cannellini beans

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 cup Red onion

0.5 cup English cucumber

0.5 cup Cherry tomatoes

4 whole Kalamata olives

2 tbsp Fresh parsley

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Drain the canned tuna and the cannellini beans thoroughly in a fine-mesh sieve to prevent the salad from becoming soggy.

• 2

  Place the tuna in a large mixing bowl and use a fork to flake it into bite-sized pieces.

• 3

  Add the rinsed beans, diced red onion, chopped cucumber, halved cherry tomatoes, and sliced olives to the bowl.

• 4

  In a small separate jar or bowl, whisk together the olive oil, lemon juice, dried oregano, sea salt, and black pepper until well combined.

• 5

  Drizzle the dressing over the tuna and vegetable mixture, tossing gently to ensure everything is evenly coated.

• 6

  Fold in the fresh chopped parsley and serve immediately or let it chill in the refrigerator for 30 minutes to allow the flavors to meld.