Ingredients
2 (5-ounce) cans canned tuna in olive oil, drained
2 (15-ounce) cans cannellini beans, rinsed and drained
1 cup chopped fresh flat-leaf parsley
1/2 small red onion, diced
1 medium cucumber, diced
1 cup halved cherry tomatoes
1 lemon, juiced
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 teaspoon ground cumin or oregano for extra depth
Instructions
Soak diced red onion in cold water for 10 minutes to mellow flavor; drain.
Combine drained tuna, cooked cannellini beans, parsley, cucumber, and cherry tomatoes in a large bowl.
In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper to make the dressing.
Pour dressing over salad and toss gently to combine.
Serve immediately or chill for 30 minutes to allow flavors to meld.
Notes
Substitute canned salmon for tuna or chickpeas for cannellini beans.
Use English cucumbers or zucchini for crunch.
Store leftovers in an airtight container for up to 3 days.
Add crumbled feta cheese (optional) for extra richness.
- Prep Time: 15
- Category: Mediterranean Table
- Method: Refrigeration after preparation
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 40mg