Description
A vibrant and nutritious tuna and white bean salad, perfect for quick lunches or light dinners, bursting with flavor and freshness.
Ingredients
- 2 (5 ounce) cans tuna in olive oil, drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Flake the drained tuna with a fork in a large bowl.
- Add the rinsed and drained cannellini beans, chopped red onion, and fresh parsley to the bowl with the tuna.
- Whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, and dried oregano in a small bowl to create the vinaigrette.
- Pour the vinaigrette over the tuna and bean mixture.
- Gently toss all ingredients together until well combined.
- Season with salt and black pepper to taste.
- Serve immediately or chill for later.
Notes
Ensure all ingredients are cold for enhanced freshness. Consider adding crunchy vegetables for extra texture.
