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 protein-packed meal.
INGREDIENTS
6 oz canned skipjack tuna in water
0.5 cup cannellini beans
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
0.25 cup red onion
0.5 cup English cucumber
0.5 cup cherry tomatoes
0.25 cup fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Drain the canned tuna and the cannellini beans thoroughly to ensure the salad remains crisp and fresh.
In a large mixing bowl, flake the tuna with a fork into bite-sized chunks.
Add the rinsed white beans, diced red onion, diced cucumber, and halved cherry tomatoes to the bowl with the tuna.
In a small separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, black pepper, and dried oregano until emulsified.
Pour the dressing over the tuna and vegetable mixture, then add the finely chopped fresh parsley.
Gently toss all ingredients together until evenly coated and serve immediately or chill for 30 minutes to allow the flavors to meld.