Tuna & White Bean Salad
Lunch · Mediterranean · Ready in 10 min · Serves 2
A no-cook salad of tinned tuna, cannellini beans, red onion, and fresh herbs in a zesty lemon dressing. Ready in 10 minutes.
Per serving
- Calories
- 320
- Protein
- 28 g
- Carbs
- 24 g
- Fat
- 12 g
- Fibre
- 7 g
Vitamins and minerals, % of a day’s needs
- Iron35%
- Vitamin D12%
- B12133%
- Zinc22%
- Magnesium30%
- Omega-340%
- Folate14%
- Calcium18%
- Selenium201%
- Potassium27%
- Vitamin C46%
- Riboflavin19%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 2 tins (145g each) Tinned tuna (in olive oil)
- 1 tin (400g) Cannellini beans (tinned)
- 0.5 small Red onion
- 150 g Cherry tomatoes
- 15 g Fresh flat-leaf parsley
- 1 whole Lemon
- 2 tbsp Extra virgin olive oil
Method
- 1
Drain and rinse the cannellini beans. Drain the tuna, keeping back a little of its oil for the dressing.
- 2
Finely slice the red onion into thin half-moons and halve the cherry tomatoes. Roughly chop the parsley and set it aside for garnish.
- 3
In a large bowl, gently combine beans, tuna (flaked into chunks), red onion, and cherry tomatoes. Be gentle to keep the tuna in nice pieces.
- 4
Whisk together lemon juice and olive oil with salt and black pepper. Pour over the salad and toss gently to coat.
- 5
Scatter the chopped parsley over the top and serve.
