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Lunch
Tuna and White-Bean Salad
A bright, no-cook lunch built from tuna, navy beans, greens, and lemon-Dijon dressing.
15 min hands-on
15 min total
2 servings
High protein
High fibre
No cook
What you need
- 2 (5-ounce) cans tuna, drained
- 1 1/2 cups navy beans, rinsed
- 4 cups mixed greens
- 1/4 cup thinly sliced red onion
- 2 tablespoons capers or chopped pickles
- 1 lemon, juiced (about 2 tablespoons)
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 2 tablespoons chopped dill
How to make it
- 1Whisk lemon, Dijon, olive oil, garlic, salt, and pepper.
- 2Fold tuna, beans, onion, capers, and dill through the dressing.
- 3Serve over greens and add crunch from cucumber or peppers.
Make it work on a busy day
Use pre-washed greens and canned beans; the only knife work is the onion.
Swaps
- • Use chickpeas instead of navy beans.
- • Use canned salmon or shredded chicken.