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Albacore Tuna and White Bean Salad

Course
Lunch
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed Prep Day!
  • 🔪This entire lunch can be made ahead up to 3 days.
  • 🐓 Use canned chicken instead of tuna if that’s not your jam!
  • 🚨Check out the Leftover Alert at the end of this recipe!

Ingredients:

  • 4 tbsp olive oil
  • 4 tbsp red wine vinegar
  • 4 tbsp fresh parsley
  • 2 tbsp lemon juice
  • 1/2 cup chopped red onion
  • 4 tbsp capers, + 1 tbsp brine
  • 4 cans albacore tuna in oil (or canned chicken)
  • 1-2 (15 oz) can white beans (depending on how bean heavy or not you want the salad)

Optional (see leftover alert)

  • Sandwich bread
  • lettuce for salad or salad wraps
  • large tortilla for wrapping

Directions:

  1. 🔪Veg, Beans, and Tuna Prep
    1. Mince parsley.
    2. Finely chop red onion.
    3. Drain and rinse beans
    4. Drained and flake apart the canned tuna.
    5. Drain and rinse the canned beans.
  2. 🔪Combine Salad
    1. In a large bowl combine the oil, vinegar, parsley, and lemon juice.
    2. Add the red onion and capers, plus brine.
    3. Toss in the tuna and beans and mix well.
  3. Serve
    1. Serve on its own or check out the leftover alert options at the end of this recipe.

Reheat Options

  1. Enjoy cold right out of the fridge.

🚨Leftover Alert

  1. Serve as a sandwich using your favorite soft bread, on a bed of lettuce or spinach, wrapped in lettuce as a salad wrap, or in a large tortilla as a wrap.