Tuna, White Bean, & Tomato Salad
Another of my favorite healthy meal salads, I’ve been making this for years. You probably have nearly all the ingredients you will need in your pantry already. Whip this together in under 5 minutes earlier in the day and allow to marinate in your refrigerator until dinner. It’s budget friendly, hearty, and delicious. Use the best quality tinned tuna you can find as it really makes a difference in the final product. Enjoy!
Serves 4
Ingredients
1 TB Dijon mustard
2 TB champagne or sherry vinegar
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
2 TB Extra Virgin Olive Oil
1 TB capers, drained (optional)
2 sprigs basil, tarragon, or parsley, finely chopped
1 tsp red chili flakes or 1 red Thai bird chili, finely chopped
2 tins line-caught Albacore tuna, packed in water, drained
1 pint cherry tomatoes, halved
1, 15-ounce can Cannelini beans, drained and rinsed (or 3/4 cup dry white beans, soaked and cooked)
3 oz baby arugula, for serving
Method
Make the Dressing. In a large bowl, whisk together the Dijon mustard, vinegar, salt, pepper, and olive oil. Stir in the capers (if using), chili, and chopped herbs.
Add the drained tuna to the bowl and lightly break up any large pieces using a fork. Stir in the white beans and cherry tomatoes. Stir to coat everything in the dressing. Allow to marinate for at least 30 minutes or up to 4 hours in the fridge. Serve over a bed of arugula.
