Lunch · 10 min · italian

White Bean & Tuna Salad

If you like tuna (canned), you’ll love this Italian lunch — 10 minutes from craving to table. It is weeknight cooking that still hits your targets — 34 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 can Tuna (canned)
• 3/4 cup Cannellini beans
• 1 cup Cherry tomatoes
• 1/4 Red onion
• 1 tbsp Olive oil
• 1/2 Lemon

Steps

1. Drain the tuna and the cannellini beans very well in a strainer — excess water is the enemy of a crisp, clean-tasting salad — and rinse the beans under cold water.
2. Flake the tuna into large chunks into a wide bowl with the beans.
3. Halve the cherry tomatoes and slice the red onion paper-thin (a mandoline helps, but a sharp knife works) so the onion melts into the salad rather than crunching through it.
4. Add the tomatoes and onion to the bowl, drizzle with the olive oil, and squeeze the lemon half over everything.
5. Toss gently — you want to keep the tuna in meaty chunks — then finish with flaky salt and plenty of black pepper.
6. Taste and adjust: more lemon if it tastes dull, more salt if it tastes flat. Serve right away.

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