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Tuna & White Bean Salad

(Makes 3 servings)

● 3 Tbsp lemon juice

● 2 Tbsp extra-virgin olive oil

● 1 clove garlic, minced

● 1-2 pinches of sea salt

● Freshly ground pepper, to taste

● 1 15.5 oz (439 g) can cannellini beans, rinsed and drained

● ¼ cup (15 g) red onion, chopped

● 10-12 cherry or grape tomatoes, cut in half

● 3 Tbsp chopped fresh parsley

● 1 6-oz (170 g) can chunk light tuna in water, drained and flaked

In a small bowl, mix together the lemon juice, oil, garlic, salt, and pepper. Add the rest of the ingredients and toss to coat well.

Eat as-is, served over salad greens, or in a wrap or sandwich. Yum!


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