Tuna and Cannellini Bean Power Salad
A classic Italian-inspired no-cook salad of oil-packed tuna, creamy cannellini beans, red onion, capers, and arugula dressed in a bright lemon-olive oil vinaigrette. On the table in under 15 minutes.
Ingredients
- 2 cans oil-packed tuna (canned), drained
- 2 cans cannellini beans (canned), drained, rinsed
- 2 cups baby arugula
- 1/2 red onion, very thinly sliced
- 2 tbsp capers, drained
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 4 tbsp extra-virgin olive oil
- 4 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
In a small bowl or jar, whisk together 4 tbsp extra-virgin olive oil, 4 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 clove minced garlic clove, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until emulsified. Taste and adjust.
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2
In a large serving bowl, gently combine 2 cans drained, rinsed cannellini beans (canned), 1/2 very thinly sliced red onion, 2 tbsp drained capers, and 1 cup halved cherry tomatoes.
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3
Break 2 cans drained oil-packed tuna (canned) into large flakes over the beans, being careful not to overmix and lose the chunky texture.
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4
Add 2 cups baby arugula and 1/4 cup roughly chopped fresh flat-leaf parsley to the bowl. Pour the dressing over everything and toss gently until coated.
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5
Taste and adjust seasoning with more salt, pepper, or lemon juice. Serve immediately.