Tuna and White Bean Salad

A Mediterranean no cook lunch: tuna, creamy white beans, red onion, and lemon over peppery arugula.

• Time: 10 min
• Servings: 2 servings
• Difficulty: Easy

Ingredients

• 2 cans (5 oz each) tuna, drained
• 1 can (15 oz) white beans, drained and rinsed
• 1/2 red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp chopped parsley
• 1 tsp Dijon mustard
• 2 cups arugula
• This keeps well: refrigerate leftovers up to 2 days for an easy next day lunch.

Instructions

1. Whisk the olive oil, lemon juice, Dijon, and a pinch of salt in a large bowl.
2. Add the tuna, white beans, red onion, and parsley, and toss gently to combine.
3. Taste and add more lemon or salt as needed.
4. Serve over a bed of arugula.
5. This keeps well: refrigerate leftovers up to 2 days for an easy next day lunch.

Tags: 15-Minute Meals, High-Protein Recipes

More recipes to try

• 15-Minute Garlic Butter Pasta
• Chicken Stir Fry
• Tuna Salad Wrap

Frequently asked questions

How long does it take to make Tuna and White Bean Salad?

Tuna and White Bean Salad takes about 10 min from start to finish, which makes it a great fit for busy weeknights.

Can I meal prep Tuna and White Bean Salad?

Yes. Cook Tuna and White Bean Salad as written, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

What can I substitute in Tuna and White Bean Salad?

You can swap the protein for a similar one, like turkey for chicken or chickpeas for white beans, and use whatever vegetables you have on hand. Keep the seasoning amounts the same so the flavor stays balanced.