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Mediterranean Tuna White Bean Salad recipe, served and ready to eat, easy homemade dinner
Yesica Andrews

Mediterranean Tuna White Bean Salad Is the Fresh Satisfying Lunch You Need Now

This Mediterranean Tuna White Bean Salad is a fresh and filling option perfect for an easy lunch or quick lunch. Packed with flavors from canned tuna, white beans, olives, and herbs, it’s a wonderful addition to your lunch ideas and white bean recipes collection.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 187.2
Ingredients Notes

Ingredients
  

  • 1/4 cup fresh lemon juice
  • 2 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon Aleppo pepper
  • Kosher salt
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 3/4 cup cherry tomatoes, quartered
  • 1/2 small red onion, thinly sliced
  • 1/2 cup fresh parsley, coarsely chopped
  • 1/4 cup green olives (such as Castelvetrano), pitted and slivered
  • 1 (5 ounce) water-packed tuna, drained and broken into large pieces
  • 1/2 cup fresh basil leaves, thinly sliced
  • 2 ounces (about 4 cups) baby spinach, for serving (optional, or swap in arugula or scoop into Pita Bread)

Notes

  • For longer storage, omit the tomatoes and basil and refrigerate the salad overnight. Add the tomatoes and basil just before serving. Use water-packed tuna for better flavor control, preferably wild-caught Yellowfin with a dolphin-safe label. Women who are or might become pregnant, nursing mothers, and young children should limit albacore tuna consumption according to FDA/EPA guidelines.