Mediterranean Tuna & White Bean Salad

This no-cook bowl pairs tuna and creamy white beans with crisp romaine, arugula and juicy tomatoes. Lemon, parsley and olives give it a lively Mediterranean character.

Serves: 2 · Prep: 15 minutes · Cook: 0 minutes · Total: 15 minutes

Greens: Romaine, Arugula
Protein: Tuna, White beans

For the Salad

• 240 g canned tuna in water, drained (drained weight)
• 1 cup canned cannellini beans, drained and rinsed (about 170 g)
• 3 cups chopped romaine (about 140 g)
• 2 cups baby arugula (about 40 g)
• 1 cup halved cherry tomatoes (about 150 g)
• 1 cup diced cucumber (about 120 g)
• 1/4 small red onion, thinly sliced
• 1/4 cup pitted Kalamata olives, halved (about 35 g)
• 2 tbsp chopped flat-leaf parsley

For the Lemon-Oregano Dressing

• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp dried oregano
• 1/8 tsp black pepper
• 1/8 tsp fine salt, or to taste

Method

1. Whisk the dressing ingredients together in a large mixing bowl.
2. Add the drained beans, tomatoes, cucumber, onion, olives and parsley. Toss gently to coat.
3. Divide the romaine and arugula between two bowls. Spoon the dressed bean mixture over the greens, including any dressing in the mixing bowl.
4. Break the tuna into large flakes and arrange on top. Gently fold once or twice and serve.

Tip

For a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

Allergens

Fish, Mustard