I’ve been using this recipe for the last few years and love it for its simplicity. We probably eat this more often in the summer months, but you can also enjoy year round.
Since this dish can hold up for about 1 week in the fridge, I find that it’s a great dish to prep ahead for a busy week or to bring along on a camping trip. I like to serve it with some toasted pita bread, but you can easily put this on top of any salad or bread alternative.
This recipe is super simple and easy to put together. Scroll through the pics and check out the full details below.
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White Bean Tuna Salad
A light summer salad that's easy to prep and make ahead of time for busy weeks, picnics in the park or summer camping trips!
- 2 cans Tuna
- 2 cans White Kidney Beans
- 1/2 White Onion
- 1 bunch Parsley
- 2 cloves Garlic
- 1 Lemon
- 1/3 cup Olive Oil
- 1 tsp Honey Mustard
- Salt and Pepper to taste
Mix the olive oil with the juice of a lemon and lemon zest.
Crush garlic and add to dressing mixture.
Add honey mustard, salt and pepper. Whisk until blended and taste. Adjust for seasoning.
Dice half of a white onion and place in bowl.
Finely chop parsley and add to onions.
Drain the tuna and beans and add to onion mixture.
Add dressing to mixture and toss to coat. Taste and adjust seasoning as required.
Serve with toasted pita or bread alternative. You can also serve on top of any lettuce as a bread-free option.
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