Tuna and White Bean Salad with Fresh Herbs
Summary: Packing plenty of protein and lots of flavor, tuna salad is a favorite for mid-day meals. With extra freshness from lots of basil and parsley, this recipe’s salty tuna, rich kalamata olives, and creamy white beans make elegant lunchbox fare. Perfect wrapped in tortillas with tomatoes and fresh lettuce or slathered between slices of toasted bread and topped with melty cheese, this tuna salad is sure to elevate your lunch break from ho-hum to heavenly.
Ingredients
- 3 cans white Albacore tuna, packed in water
- 1 can cannellini beans, drained and rinsed
- ½ cup chopped kalamata olives
- ½ red onion, grated
- 3 garlic cloves, minced
- ¼ cup extra-virgin olive oil
- 1 cup fresh parsley, chopped and loosely packed
- 1 cup fresh basil, chopped and loosely packed
- 1 lime, juiced
- 1 tsp. black pepper
Instructions
- Combine ingredients in a large bowl, mix, and refrigerate.
- Use in sandwiches, wraps, and salads. Keeps in the fridge for up to five days.
