Tuscan Tuna and White Bean Salad

Mediterranean · 12 min · Fish · pescatarian, gluten-free, dairy-free

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Ingredients

• 2 cans (140g each) canned tuna in olive oil
• 1 can (400g) canned cannellini beans
• 1/4, thinly sliced red onion
• 1 cup, halved cherry tomatoes
• 1, juiced lemon
• 2 tbsp extra-virgin olive oil
• 3 tbsp, chopped fresh parsley
• 2 cups baby arugula

Method

1. Drain and rinse the cannellini beans and add them to a large bowl.
2. Flake the tuna over the beans, keeping some larger chunks.
3. Add the red onion, cherry tomatoes, and parsley.
4. Whisk the lemon juice with olive oil, salt, and pepper, then pour over the salad.
5. Toss gently and serve over a bed of arugula.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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