Name: Double tuna and white bean salad
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 (5-oz) cans light tuna in water, drained; 1/2 cup canned cannellini beans, drained and rinsed; 1/2 cup cherry tomatoes, halved; 2 oz English cucumber, diced; 3 tbsp red onion, finely diced; 3 tbsp fresh parsley, chopped; 2 tsp extra virgin olive oil; 1 1/2 tbsp lemon juice; 1 tsp Dijon mustard; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

434 calories

Protein: 48g; 45% of calories
Carbs: 29g; 27% of calories
Fat: 14g; 29% of calories

Instructions

Prep 10 min · Cook 0 min

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until the dressing is well combined and slightly thickened.
Place the drained tuna in a sieve and press firmly with the back of a spoon to squeeze out as much water as possible. Move the tuna to a medium bowl and break it into bite-size flakes with a fork.
To the bowl with the tuna, add the white beans, cherry tomatoes, cucumber, and red onion. Pour the dressing over the top and toss gently until every ingredient is evenly coated.
Fold in the fresh parsley and give the salad one last stir before moving to a plate.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes