YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna and White Bean Salad
Flaky canned tuna tossed with creamy white beans and crisp vegetables in a zesty lemon-herb vinaigrette for a refreshing and vibrant lunch.
INGREDIENTS
7.5 oz Canned tuna in water
0.5 cup Cannellini beans
0.5 tbsp Extra virgin olive oil
1 tbsp Fresh lemon juice
2 cups Baby arugula
0.5 cup Cherry tomatoes
0.5 cup English cucumber
2 tbsp Red onion
2 whole Kalamata olives
1 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Drain the canned tuna and the cannellini beans thoroughly in a fine-mesh sieve.
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper until emulsified.
Finely dice the red onion and add it to the dressing, allowing it to sit for 2 minutes to soften its sharp flavor.
Halve the cherry tomatoes, dice the English cucumber into bite-sized pieces, and pit and slice the Kalamata olives.
Add the drained tuna and white beans to the bowl, then gently fold in the tomatoes, cucumber, and olives until everything is evenly coated in the dressing.
Spread the baby arugula across a large serving plate or bowl.
Mound the tuna and bean mixture over the bed of arugula and serve immediately while fresh.