YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna and White Bean Salad
Flaked tuna and creamy cannellini beans tossed with crisp cucumbers and a zesty lemon-herb dressing for a bright, refreshing crunch.
INGREDIENTS
6 oz canned skipjack tuna
0.5 cup canned cannellini beans
1 cup English cucumber
0.25 cup red onion
0.25 cup fresh parsley
1.5 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Drain the tuna thoroughly and place it into a large mixing bowl, using a fork to flake it into bite-sized pieces.
Rinse the cannellini beans in a colander under cold water, drain well, and add them to the bowl with the tuna.
Fold in the diced cucumber, red onion, and chopped parsley.
In a separate small bowl, whisk together the olive oil, lemon juice, sea salt, black pepper, and dried oregano until emulsified.
Drizzle the dressing over the salad and toss gently to ensure every ingredient is evenly coated.
Serve immediately or let it sit in the refrigerator for 20 minutes to allow the Mediterranean flavors to deepen.