Consider this recipe our encore.
We strangely didn’t get any tuna salad recipes so we wanted to jump in and make sure you guys were covered for that.
This Tuna Salad is super healthy– no mayo whatsoever. Just light, fresh ingredients that make a perfect lunch (throw it on a sandwich) or dinner (have it with a salad or some grains).
This is an HCC classic that is in our Healthy Cooking Camp: Healthy Cooking Basics Cookbook. Grab your copy HERE and you’ll see our top 5 swaps for ways to makeover this recipe and make it totally your own.
Time: 7 minutes
- 1 15-ounce can of Cannellini beans, drained and rinsed
- 1 can of Italian tuna (preferably jarred and packed in oil), oil drained
- 2 tablespoons pitted, halved and very thinly sliced black olives
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh parsley
- Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemons, use both sides for juice)
- A couple good pinches of salt
- A few grinds of black pepper
- A few glugs of olive oil
Additional add-in options
- 1 tablespoon of capers
- Spoonful of dijon mustard
- Chopped roasted peppers
- Couple spoonfuls of lacto-fermented vegetables
Mix everything but the olive oil in a small to medium sized tupperware (for easy storage later). You can mash the beans and/or tuna a bit as well. Add the glugs of olive oil, mix it lightly and enjoy!
This is delicious on top of a salad by itself or with tahini dressing. You can also create a sandwich on toasted bread with some spicy greens like arugula or watercress, a schmear of tahini and roasted peppers.
We’re Robyn + Quinn and we’re the founders of healthycookingcamp.com. Our mission is to take you from totally confused to total connoissuer in your kitchen. Follow our adventures in food and fun on Twitter and YouTube.