Tuscan Tuna Salad With White Beans (No Mayo Version)
Hey there! This Tuscan Tuna Salad is my quick fix when I want something tasty and light. No mayo, just fresh vibes with tuna, beans, and a zesty kick. It’s easy, honest food that’s ready in a snap, perfect for a busy day or a lazy one.
Ingredients
- 1 5-6 oz can of tuna packed in olive oil, drained
- 1 15 oz can of cannellini beans, rinsed and drained
- 1/4 cup red onion finely chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
Instructions
- Rinse and drain the cannellini beans under cold water, then place them in a medium mixing bowl.
- Drain the tuna, leaving a little oil for flavor, and flake it into the bowl with the beans using a fork.
- Add the chopped red onion, and parsley to the bowl, stirring gently to combine.
- In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and red pepper flakes (if using). Pour over the tuna and bean mixture, stirring until evenly coated. Adjust seasoning to taste.
- Serve immediately or refrigerate for 15-20 minutes to let the flavors meld. Enjoy as is, over greens, or with crusty bread.
Notes
Serving Tips
- Eat it straight from the bowl, pile it on greens, or scoop it with crusty bread.
- Keeps in the fridge for 2-3 days—perfect for quick meals!