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High-Protein White Bean & Tuna Salad

Author Rachael DeVaux

Ingredients

  • 2 5-oz cans tuna packed in water or extra virgin olive oil
  • 1 15-oz can cannelloni or navy beans, drained and rinsed
  • 1/2 cup Kalamata olives (optional)
  • 1/3 cup oil-packed sun dried tomatoes, diced
  • 1/3 cup parsley, finely chopped
  • 1/4 cup red onion, diced
  • 1/2 lemon, juiced
  • 1 tbsp extra virgin olive oil, plus more for serving
  • 3/4 tsp sea salt
  • 1/2 tsp ground pepper
  • 3 cups baby arugula
  • 1 avocado, sliced
  • red chili flakes

Instructions

  • In a large bowl, toss together the tuna, beans, olives (if using), sun-dried tomatoes, parsley, red onion, lemon juice, olive oil, salt and pepper. Mix well to combine.
  • Serve over fresh arugula and crackers or toasted sourdough. Garnish with a lemon wedge and enjoy!