Tuna White Bean Salad

A no-cook pantry lunch with tender tuna, creamy cannellini beans, crisp celery, and red onion tossed in a bright lemon-olive oil dressing.

Prep: 15 min · Cook: 0 min · Yield: 2 · Method: No-Cook

Ingredients

• 10 ounces canned tuna
• 15 ounces cannellini beans
• 0.25 cup red onion
• 2 stalks celery
• 0.25 cup fresh parsley
• 1 medium lemon
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dijon mustard
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Drain the tuna and beans. Rinse the beans under cold water and drain well. Finely chop the red onion and parsley, and thinly slice the celery. (about 5 min)
2. Finely grate 1 teaspoon lemon zest and squeeze 2 tablespoons lemon juice into a large bowl. Whisk in the olive oil, Dijon mustard, salt, and black pepper. (about 3 min)
3. Add the tuna, beans, red onion, celery, and parsley. Gently toss until coated, keeping some tuna and beans intact. (about 4 min)
4. Taste and adjust with more lemon juice, salt, or pepper as needed. Serve immediately, or refrigerate for up to 2 hours for a colder salad. (about 3 min)