Tuna & White Bean Salad with Lemon & Herbs
Ingredients
- 2 cans (5 oz each)canned tuna in water
- 1 can (15 oz)canned white beans
- 1½ cupscherry tomatoes
- ·cucumber
- ·red onion
- 1lemon
- ·fresh parsley
- ·fresh dill
- 3 tablespoonextra-virgin olive oil
- ·sea salt
- ·black pepper
Prep
- 01
Halve 1 1/2 cups cherry tomatoes.
- 02
Dice 1 cucumber (peel if desired).
- 03
Thinly slice 1/4 red onion.
- 04
Finely chop a large handful each of fresh parsley and dill.
Method
- 01
Drain tuna and white beans in a fine-mesh strainer; rinse the beans under cool water and shake dry.
- 02
In a large bowl, whisk together 3 tablespoons olive oil, juice from 1 lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 03
Add drained tuna and beans to the bowl and gently fold to combine.
- 04
Add halved cherry tomatoes and toss gently. Taste and adjust salt and pepper.
- 05
Divide onto plates or a serving platter. Top with diced cucumber and sliced red onion, then scatter with chopped parsley and dill. Serve at room temperature or chilled.
Spice Tips
For subtle warmth, add a pinch of red pepper flakes or a dash of hot sauce. A small minced garlic clove sharpens the dressing, or try a teaspoon of Dijon mustard for tang.
Make this salad up to 4 hours ahead; keep chilled and add the fresh herbs and onion just before serving so they stay bright and crisp. Serve on its own, over greens, or with crusty bread.