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.
- 🚨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, minced
- 2 tbsp lemon juice
- 1/2 cup chopped red onion
- 4 tbsp capers, drained (+ 1 tbsp brine)
- 4 cans albacore tuna in oil, drained and flaked
- 2 (15 oz) can white beans, rinsed and drained
Optional (see leftover alert)
- Sandwich bread
- lettuce for salad or salad wraps
- large tortilla for wrapping
Directions:
- 🔪Veg Prep
- Mince parsley.
- Finely chop red onion.
- Drain and rinse beans
- 🔪Combine Salad In a large bowl combine the oil, vinegar, parsley, and lemon juice. Add the red onion and capers, plus brine. Toss in the tuna and beans and mix well.
- Serve Serve on it's own or check out the leftover alert options at the end of this recipe.
Reheat Options
- Enjoy cold right out of the fridge.
🚨Leftover Alert
Serve as a sandwich using your favorite soft bread, on a bed of lettuce, wrapped in lettuce as a salad wrap, or in a large tortilla as a wrap.