White Bean & Tuna Salad

2
Lee Thayer

By
@LeeNST

Common ingredients, and delicious.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

  • 1
    red onion, diced
  • 2 Tbsp
    lime juice
  • 2 can(s)
    tuna in olive oil, or fresh cooked
  • 2 can(s)
    great northern beans or 4 cups cooked
  • 1/2 c
    fresh parsley, chopped
  • 1-2 dash(es)
    tabasco
  • 1/2 tsp
    black pepper
  • ·
    salt, as desired
  • ·
    olive oil, as needed

How to Make White Bean & Tuna Salad

Step-by-Step

  1. For the tuna, if using canned in olive oil, 185 grams each can (5-6 oz each can) or 250 grams fresh cooked.
  2. Dice the onion and splash just a bit of the lime juice on them and toss together, this will cut back on some of the strong flavor of the onion. Set aside.
  3. Drain the cans of tuna, or drain fresh cooked if needed. Add the tuna to a large mixing bowl, add drained beans, and add remaining ingredients. (I used chickpeas this time that I cooked in a pressure cooker.)
  4. Gently mix together. Taste, if dry, mix in some olive oil to get the desired consistency. Season with salt, Tabasco or red pepper flakes as desired.
  5. Cover tightly and place in the fridge to chill and to allow the flavors to blend.
  6. Serve as a light meal for lunch or dinner or as a side dish. Enjoy.

Printable Recipe Card

About White Bean & Tuna Salad

Course/Dish: Salads
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy Healthy




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