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–+ servings
Servings: 4

White Bean Tuna Salad

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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!
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