Tuna & White Bean Salad
Prep
Total
Yield 2 servings
This is my favorite “I have no leftovers for my work lunch, what am I going to do?” meal, because I always have tuna and beans in the pantry, and capers and olives in the fridge. It’s quick, convenient and delicious.
Ingredients
- 1 can tuna, drained
- 1 can white beans, drained and rinsed
- 1-2 tablespoons capers OR quartered Kalamata olives
- Olive oil
- White wine vinegar or lemon juice
- Salt
- Pepper
- Salad greens
- Optional: walnuts
- Optional: jarred roasted red peppers
Instructions
- Drain one can of tuna. Put in a medium-sized bowl and flake with a fork. Drain and rinse one can of white beans. Add to bowl. Toss in a few tablespoons of capers or quartered Kalamata olives.
- Add olive oil, vinegar or lemon juice, and salt and pepper to taste. Stir to mix and serve over salad greens.
- Optional: add some chopped walnut halves (freezer staple) and diced jarred roasted red peppers (pantry staple).
Notes
This recipe originally appeared in The Seattle Times.
Courses Lunch
Cuisine Mediterranean
Nutrition Facts
Serving Size 1/2 of recipe
Amount Per Serving | ||
|---|---|---|
Calories 400 | ||
% Daily Value | ||
Total Fat 7 g | 11% | |
Saturated Fat 1 g | 5% | |
Total Carbohydrates 53 g | 18% | |
Dietary Fiber 12 g | 48% | |
Sugars 1 g | ||
Protein 34 g | 68% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.