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White Bean Tuna Salad
An incredibly delicious Mediterranean Inspired spin on a quick and healthy tuna salad! MOST of these ingredients were just sitting in my pantry begging to be used – which also makes this a very budget-friendly idea to have on hand for those crazy weeks.
This White Bean Tuna Salad packs loads of flavor *AND* an equally impressive nutritional punch: We have some high-quality protein, complex carbohydrates, and beneficial fiber.
The flavors, colors, and textures happening in this bowl are impressive for such a quick meal idea!
Scoop it up into a lettuce wrap or over a big garden salad, scoop and eat with chips, or pile it high on a toasted slice of Ezekiel to create an open-faced sandwich. Or simply just eat it with a spoon. YUM.
This stuff is PERFECT to make on Sunday for meal prep and keep in your fridge for quick lunches and snacks throughout the week!
Stays good in an airtight container in the fridge for up to 4 days.
Maybe you’re like me and have lots of canned tuna or salmon in the pantry? (Yep. This recipe is also AWESOME using salmon instead of tuna!)
Maybe you’re also looking for a FUN way to turn that canned fish into a super tasty, budget-friendly, QUICK, and easy meal for your family?
Many of these ingredients are likely in your kitchen right now, and if not then please note that this recipe is very flexible and forgiving, so add whatever you have on hand, and I’m betting you’ll LOVE your results.
Embrace improvising and adapting at this time because that has made cooking FUN for centuries!
TIP: Do you have any pickles in your fridge? Go check the ingredients list!
Chances are if you buy regular commercial pickles … you’re not getting healthy probiotics from them!
For pickles to contain the “good” bacteria, they must be fermented in a solution of water and salt and REFRIGERATED. Pickles sitting on the store shelf (no refrigeration) do NOT fall into this “raw” category.
Check your store’s refrigerated section for probiotic-rich pickles and be sure to read the label!
What’s your favorite kind of pickle!?
4 servings
Ingredients:
- 1 x 14 oz can cannellini beans, drained and rinsed well
- 2 x 6 oz tuna packed in water or olive oil, drained and flaked
- 1/3 cup chopped sun-dried tomatoes
- 1/3 cup chopped dill pickles
- 1/2 bunch fresh parsley, chopped
- 1 small red onion, small diced
- 1 garlic clove, pressed
- 2 Tbsps vinegar such as red wine or apple cider vinegar (Use your favorite)
- sea salt and freshly ground pepper, to taste
Serving ideas:
- toasted Ezekiel bread, lettuce leaves, or a large garden salad
Instructions:
In a large bowl add the beans, tuna, chopped sun-dried tomatoes, pickles, parsley, and diced onions.
Add your pressed garlic clove for flavor then drizzle everything with your favorite vinegar.
Season with sea salt and pepper to your taste.
Taste test and adjust everything at this point as you like. A teensy splash of the pickle juice or freshly squeezed lemon to taste will brighten it up if desired.
Toss everything well to combine and serve over toasted Ezekiel bread, on top of a big green salad, or in lettuce leaves/wraps.
Stays good in an airtight container in the fridge for up to 4 days.
Enjoy!
💚 Rachel
Ingredients
- 1 x 14 oz can cannellini beans, drained and rinsed well
- 2 x 6 oz tuna packed in water or olive oil, drained and flaked
- 1/3 cup chopped sun-dried tomatoes
- 1/3 cup chopped dill pickles
- 1/2 bunch fresh parsley, chopped
- 1 small red onion, small diced
- 1 garlic clove, pressed
- 2 Tbsps vinegar such as red wine or apple cider vinegar (Use your favorite)
- sea salt and freshly ground pepper, to taste
Instructions
- In a large bowl add the beans, tuna, chopped sun-dried tomatoes, pickles, parsley, and diced onions.
- Add your pressed garlic clove for flavor then drizzle everything with your favorite vinegar.
- Season with sea salt and pepper to your taste.
- Taste test and adjust everything at this point as you like. A teensy splash of the pickle juice or freshly squeezed lemon to taste will brighten it up if desired.
- Toss everything well to combine and serve over toasted Ezekiel bread, on top of a big green salad, or in lettuce leaves/wraps.
- Stays good in an airtight container in the fridge for up to 4 days.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 x 14 oz can cannellini beans, drained and rinsed well
- 2 x 6 oz tuna packed in water or olive oil, drained and flaked
- 1/3 cup chopped sun-dried tomatoes
- 1/3 cup chopped dill pickles
- 1/2 bunch fresh parsley, chopped
- 1 small red onion, small diced
- 1 garlic clove, pressed
- 2 Tbsps vinegar such as red wine or apple cider vinegar (Use your favorite)
- sea salt and freshly ground pepper, to taste
Instructions
- In a large bowl add the beans, tuna, chopped sun-dried tomatoes, pickles, parsley, and diced onions.
- Add your pressed garlic clove for flavor then drizzle everything with your favorite vinegar.
- Season with sea salt and pepper to your taste.
- Taste test and adjust everything at this point as you like. A teensy splash of the pickle juice or freshly squeezed lemon to taste will brighten it up if desired.
- Toss everything well to combine and serve over toasted Ezekiel bread, on top of a big green salad, or in lettuce leaves/wraps.
- Stays good in an airtight container in the fridge for up to 4 days.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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