Mediterranean Tuna and White Bean Salad
I used to make this recipe all the time (another creation you can thank my mom for actually), but forgot about it for a while — here we are again though! A recipe on repeat most weeks for an easy, protein-packed lunch that keeps beautifully for several days in the fridge.
Use whatever vegetables you have on hand. The key though is adding in briny elements like olives and/or capers. Bonus points for artichoke hearts (I was out, but so so good in this.)
For a vegetarian version, just omit the tuna. You could do while caught salmon as well. I’ve also done a version with rotisserie chicken and chickpeas.
As with so many of my recipes, this is more of a method than anything else. Allowing you to customize it for your needs and taste.
Mediterranean TUna & White Bean Salad
Makes 3 lunch servings
Ingredients:
1 6-ounce can wild-caught tuna (I use this)
1 can white beans (I use these)
1 cup chopped veggies (such as cucumber, tomato, carrot, fennel, celery)
1/2 cup chopped marinated or frozen/thawed artichoke hearts, optional
1/4 cup chopped fresh parsley, optional
2-3 Tbs. chopped kalamata olives or capers
2 Tbs. red wine or raw apple cider vinegar, to taste
1-2 Tbs. extra virgin olive oil
fine sea salt and fresh black pepper, to taste
Directions:
Pretty simple! Combine ingredients together in a bowl until well mixed. Taste and adjust seasoning to your liking — adding more vinegar, salt, pepper, or elements like olives for that perfect blend.
Note: This salad tastes best when it sits for 1-2 hours for the flavors to meld and keeps in the fridge for 2-3 days.
Serve as is or over mixed greens with a side of avocado for extra creaminess.
