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Elizabeth Lindemann
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Tuna and White Bean Salad is such a delicious and healthy way to enjoy tuna, with added fiber from the cannellini beans! This tuna salad has no mayo. Instead, we’re using oil-packed tuna, and adding some of the oil from the can into the dressing of the salad (along with tangy red wine vinegar and herbs). You’ll love this 10-minute, 5-ingredient, high-protein recipe made from pantry ingredients!
You can serve this tuna white bean salad any way you normally would enjoy tuna salad – on a sandwich, with crackers, in a lettuce wrap, or even use it for a tuna melt. I sliced up some good bread and toasted it in a skillet with olive oil, then topped it with the tuna salad for an open faced sandwich. Or just dive in with a fork! Delicious!
Something that makes this extra delicious is we’re macerating the red onions briefly in the red wine vinegar before mixing in the other ingredients. Letting the cut onions soak in the acid for just a few minutes helps take the bite out of them and bring out their natural sweetness. So you don’t get that super strong raw onion taste, you know?
...GET THE RECIPE for Tuna and White Bean Salad!