Tuna and White Bean Salad
This tuna and white bean salad is the very definition of a pantry meal ~ ready in 15 minutes!
Servings: 2
Ingredients
quick pickled onions
- 1/4 small red onion, cut in thin slivers
- 3 tsp vinegar (this can be any vinegar you like, red, white, or cider vinegar)
salad
- 15 ounce can of white beans, drained
- 1 clove garlic, minced. Shallot can also be used.
- 1 Tbsp capers
- 3 Tbsp extra virgin olive oil, or more to taste
- juice of 1/2 lemon
- salt and fresh cracked pepper to taste
- 4-6 ounces canned or jarred tuna fish packed in oil
- fresh dill snipped
- fresh parsley, minced
Instructions
- Put the slivered onion and vingear in a small jar and toss to combine. Set aside.
- Put the drained beans in a medium bowl and add the garlic, capers, olive oil and lemon juice and toss gently. Add salt and pepper to taste.
- Add the tuna to the bowl, gently flaking it apart with your fingers, along with the fresh herbs and onions. Note: I drain the onions, but you can also add a bit of the vinegar if you like.
- Serve immediately, or refrigerate until ready to enjoy. The salad will keep for up to 3 days in the fridge.
Notes
*Recipe slightly adapted from Serious Eats
Nutrition
Calories: 492 kcal · Carbohydrates: 48 g · Protein: 27 g · Fat: 22 g · Saturated Fat: 3 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 15 g · Cholesterol: 20 mg · Sodium: 247 mg · Potassium: 1109 mg · Fiber: 11 g · Sugar: 2 g · Vitamin A: 39 IU · Vitamin C: 7 mg · Calcium: 174 mg · Iron: 8 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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