It’s summer, the days are long, and the last thing you want to do is to heat up the kitchen with a heavy dinner. The solution? A delicious, make-ahead tuna and white bean salad that’s as refreshing as it is satisfying.
This white bean tuna salad is loaded with fresh herbs, sweet red peppers and pickled shallot. It’s dressed in a tangy lemon and olive oil dressing, making it the perfect option for when you want a light yet filling meal without the stress of last-minute cooking.
If you’re looking to save even more time during the week, consider doubling or tripling this recipe. The recipe generously serves four, but it’s easy to scale up for meal prep that lasts all week. Make a larger batch and store it in the fridge for grab-and-go lunches or quick dinners. The best part? This salad only gets better as it rests, so the flavors will deepen, giving you a satisfying meal throughout the week with minimal effort.
This tuna and white bean salad is packed with health benefits. Tuna is rich in omega-3 fatty acids, which are great for heart health, and it’s an excellent source of lean protein. Plus, the white beans provide fiber and a creamy texture that balances the tuna perfectly. We use a simple, olive oil-based vinaigrette, which not only adds a burst of flavor, but also comes with its own set of health perks, like promoting healthy cholesterol levels.
This salad isn’t just healthy, it’s also incredibly versatile. It works beautifully over a bed of fresh greens, wrapped in tortillas or piled on soft, chewy bread. For those who love a crunch, it’s great on crispy toast or paired with crackers. It can be served cold or at room temperature, making it ideal for those days when it’s just too hot.
If you find yourself getting tired of the salad cold, simply heat it in a skillet for a warm twist. You can serve it over lemony rice or even on openfaced toasted bread for a comforting, yet light, meal.
TUNA AND WHITE BEAN SALAD Yield: 4 servings Total Time: 20 minutes
Pickled Shallot:
3 tablespoons red wine vinegar 1 teaspoon granulated sugar 1/4 cup (1 medium) shallot, sliced very thin
Lemon Vinaigrette:
1 lemon, zest and juice (about 1/4 cup juice) 1 teaspoon Dijon mustard 1 garlic clove, minced or grated 3 tablespoons olive oil 1/4 teaspoon kosher salt 1/4 teaspoon fresh-ground black pepper
The Salad:
1 (12-ounce) can tuna packed in water, drained and rinsed 2 (15-ounce) cans (3 cups) canned white beans, drained and rinsed 1 cup chopped red bell pepper 1 cup chopped celery 1/2 cup chopped fresh parsley 2 green onions, sliced (about 1/4 cup)
In a small bowl, place red wine vinegar with sugar and stir, add shallot and combine. Refrigerate for 20 minutes.
Zest and juice the lemon, setting zest aside for later. Mix the vinaigrette ingredients; whisk to emulsify. Refrigerate while you make the salad.
Put the tuna, beans, red pepper, celery, parsley and green onion in a large bowl. Toss gently to combine. Add pickled onions with vinegar and vinaigrette. Toss again and top with lemon zest. Serve with gusto!
Not only will this salad make your life easier by keeping you out of the kitchen, it also brings the perfect balance of flavor, nutrition and convenience to your summer dining. And the best part? The more it rests, the better it tastes. You’ll be enjoying these flavorful bites all week long, with less time spent cooking! ***
Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime — Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at [email protected]
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