Tuna & White Bean Salad with Lemon & Dill
Ingredients
- 2 cans (5 oz each)canned tuna (packed in water, drained)
- 1 can (15 oz)canned white beans (drained and rinsed)
- 1½ cupscherry tomatoes
- 1 mediumcucumber
- ½ mediumred onion
- 3 tablespoonsfresh dill
- 1 wholelemon
- 3 tablespoonsextra-virgin olive oil
- ·salt
- ·black pepper
Prep
- 01
Halve 1.5 cups cherry tomatoes.
- 02
Dice 1 medium cucumber.
- 03
Thinly slice 0.5 medium red onion.
- 04
Chop 3 tablespoons fresh dill.
Method
- 01
Drain the tuna and white beans well, pressing gently with paper towels to remove excess moisture.
- 02
In a large bowl, combine the drained tuna and white beans.
- 03
Add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped fresh dill to the bowl.
- 04
Juice the lemon into a small bowl. Whisk together the lemon juice and olive oil, then pour over the salad.
- 05
Toss gently to combine. Season with salt and pepper to taste. Let sit for 5 minutes before serving to allow flavors to meld.
Spice Tips
For brightness and heat, add a pinch of red pepper flakes or a dash of hot sauce. A touch of Dijon mustard (½ teaspoon) adds depth. Fresh basil or parsley work beautifully alongside or instead of dill.
Serve chilled or at room temperature. This salad keeps well in the refrigerator for up to 2 days — store the dressing separately if meal-prepping and toss before serving.