Tuscan Tuna and White Bean Salad
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 12 min · Fish · pescatarian, gluten-free, dairy-free
376 cal
28g protein
30g carbs
16g fat
per serving · estimated
Ingredients
- 2 cans (5 oz each) canned tuna in olive oil
- 1 can (15 oz) 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 (tap to check — screen stays awake)
- Drain and rinse the cannellini beans and add them to a large bowl.
- Flake the tuna over the beans, keeping some larger chunks.
- Add the red onion, cherry tomatoes, and parsley.
- Whisk the lemon juice with olive oil, salt, and pepper, then pour over the salad.
- Toss gently and serve over a bed of arugula.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.