When I travel, canned tuna is my go-to snack, lunch or dinner. It’s so simple to put in your purse, plus if you’re anywhere near a convenience store or fast food joint, they have little packets of mayo that you can grab and go. Then like magic, you have a meal on-the-go!
When I’m in a rush and don’t want a lot of clean up at home, I turn to my favorite White Bean and Tuna Salad for lunch or dinner.
It’s absolutely magical, if you love like tuna of course as I do.
What’s great about this recipe is the versatility. It’s great to eat as a salad, but you can also use it as a base for:
- sandwich
- tuna melt
- wrap
- hoagie (Schar has an awesome gluten free baguette!)
What are you going to do with your white bean and tuna salad?
White Bean and Tuna Salad
Prep time:
Total time:
Serves: 4
Recipe modified from Better Homes and Gardens
Ingredients
- 15 ounce can cannellini beans, rinsed and drained
- 2 5 ounce cans tuna packed in water, drained
- 2 cups lightly packed arugula or spinach
- ½ small red onion, thinly sliced
- ¼ cup fresh flat-leaf Italian parsley, chopped
- ¼ cup red wine vinegar
- 3 tablespoons extra virgin olive oil
- ½ teaspoon dried leaf oregano, crushed
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ lemon
Instructions
- In a large bowl combine beans, tuna, arugula, red onion, and parsley.
- For dressing, in a screw-top jar combine vinegar, oil, oregano, salt, and pepper. Shake well to combine.
- Pour dressing over tuna mixture; toss gently to combine. Squeeze juice from half of a lemon over salad. Serve with toasted gluten free bread, Crunchmaster sea salt crackers or an Udi's gluten free wrap.
Nutrition Information
Serving size: 1½ cups Calories: 274 Fat: 13g Saturated fat: 2g Unsaturated fat: 8g Carbohydrates: 15g Sugar: 1g Sodium: 664mg Fiber: 5g Protein: 22g Cholesterol: 30mg