NUTRITION

SERVINGS

INGREDIENTS

7 oz canned tuna

0.5 cup cannellini beans

1 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

5 whole kalamata olives

PREPARATION

• 1

  Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it gently with a fork into bite-sized pieces.

• 2

  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.

• 3

  In a small separate bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, and black pepper until emulsified.

• 4

  Pour the lemon vinaigrette over the tuna and vegetable mixture, tossing gently to ensure everything is evenly coated without mashing the beans.

• 5

  Slice the Kalamata olives and finely chop the parsley, then fold them into the salad for a final burst of flavor and color.

• 6

  Serve immediately or let it chill in the refrigerator for 15 minutes to allow the flavors to meld.