Ingredients
2 cans tuna in water, drained
2 cans cannellini beans, rinsed and drained
1 cup diced cucumber
1 cup diced tomatoes
1/2 cup diced red onion
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
Drain both cans of tuna and cannellini beans thoroughly.
Dice cucumber, tomatoes, and red onion into small pieces.
In a large bowl, combine tuna, beans, cucumber, tomatoes, and red onion.
In a small bowl, whisk olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, sea salt, and black pepper.
Toss the herbs (parsley and dill) into the salad bowl.
Pour the dressing over the salad and mix until evenly coated.
Adjust seasoning if needed and refrigerate until serving.
Notes
Use water-packed tuna to keep it light and low-sodium.
For extra fiber, add 1/2 cup sliced green peas or chopped bell peppers.
Dressing can be adjusted to taste—add 1-2 tbsp water for a lighter consistency.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze portions of the salad for 1-2 months (best after thawing and adjusting herbs).
- Prep Time: 15
- Category: High Protein Meals
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 250
- Sugar: 2g
- Sodium: 625mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 35mg