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Tuna White Bean Salad with lemon dressing, parsley, and sun-dried tomatoes (high protein)

Tuna White Bean Salad

A quick, high-protein salad with tuna, creamy cannellini beans, sun-dried tomatoes, and a bright lemon dressing.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 portions
Course: Lunch, Main Course
Cuisine: American, Mediterranean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lemon measure 1 tbsp juice and 1/4 tsp zest
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp mayonnaise avocado mayo works well
  • 1 tbsp red wine vinegar
  • 1.5 tsp Dijon-style mustard whole-grain optional
  • 1.5 tsp honey
  • 1 tsp minced garlic
  • 0.5 tsp salt add more to taste at end
  • 0.25 tsp black pepper
  • 15.5 oz cannellini beans rinsed and drained
  • 10 oz tuna in olive oil two 5 oz cans, drained
  • 0.33 cup fresh parsley finely chopped
  • 0.33 cup red onion diced
  • 0.33 cup sun-dried tomatoes in olive oil coarsely chopped; blot excess oil

Equipment

  • Large bowl
  • Jar for dressing
  • Measuring cups and spoons

Method
 

  1. In a jar, combine lemon juice/zest, olive oil, mayonnaise, vinegar, mustard, honey, garlic, pepper, and half the salt. Shake until creamy; chill 10 minutes.
  2. Chop parsley, dice onion, and coarsely chop sun-dried tomatoes; measure after chopping.
  3. In a large bowl, add beans and tuna; break tuna into bite-size flakes without mashing beans.
  4. Fold in parsley, onion, and tomatoes. Add dressing and toss gently. Taste; add remaining salt and extra lemon as needed. Serve immediately.

Notes

Best quality the day it's made; refrigerate safely up to 2 days. Great on toast, in lettuce wraps, or as a bowl. Add capers or red pepper flakes for variation.