YOUR SOLIN GENERATED RECIPE
Tuna and White Bean Salad with Fresh Herbs
A protein-packed salad of flaky tuna and creamy cannellini beans tossed with fresh parsley and a bright lemon vinaigrette, topped with a jammy soft-boiled egg.
INGREDIENTS
4 ounces Canned Tuna in Water
0.5 cup Cannellini Beans
1 Large Egg
2 teaspoons Extra Virgin Olive Oil
2 cups Mixed Greens
1 tablespoon Lemon Juice
2 tablespoons Red Onion, diced
2 tablespoons Fresh Parsley, chopped
1 teaspoon Dijon Mustard
PREPARATION
Place a large egg in a small saucepan and cover with water.
Bring the water to a boil, then cover and remove from heat for 7 minutes to achieve a jammy yolk.
Drain the tuna and cannellini beans thoroughly, then place them in a medium mixing bowl.
Whisk together the olive oil, lemon juice, and Dijon mustard in a small jar or bowl until emulsified.
Finely dice the red onion and chop the fresh parsley, adding them to the bowl with the tuna and beans.
Pour the dressing over the tuna mixture and toss gently until everything is well coated.
Arrange the mixed greens on a serving plate and top with the tuna and bean mixture.
Peel the soft-boiled egg, slice it in half, and place it on top of the salad before serving.