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Preparation Time: 10 minute
Cook Time: none
Another tuna salad recipe? You bet! The obsession with healthy tuna salads continues with this version, which adds extra fiber and protein with the use of cannellini beans. The recipe is a little plain, but you can easily make it more flavorful by combining it with the dressing recipe from Chickpea and Albacore Tuna Salad. I boosted the nutritional value of this salad by serving it over mixed baby lettuce greens, adding some coarse shavings of Parmesan cheese, and a lemon wedge for a little added vitamin C. This salad is naturally gluten- and refined sugar-free. It's great as a light lunch, especially during the summer.
- 1 (19 oz.) can cannellini beans, drained and rinsed
- 1 (6 oz.) can albacore tuna packed in water, drained and flaked with a fork
- 2 tbsp. scallions, sliced (or more, to taste)
- 2 tbsp. extra virgin olive oil
- 1 tbsp. balsamic vinegar
- 1 garlic clove, minced
- Kosher salt
- Freshly ground black pepper
Combine all the ingredients in a medium bowl. Refrigerate until ready to serve.
When ready to serve, pile the salad on top of lettuce greens. Grate some Parmesan over the top, and serve with a lemon wedge - these ingredients really perk up what is a rather plain salad. The lemon juice will brighten all the flavors.