If canned tuna isn’t your thing, you can fancy up this recipe with smoked salmon or trout or even canned salmon.
Tuna & White Bean Salad
Ingredients
- 2 tablespoons lemon juice
- 1 can canned tuna 200g / 7oz, drained
- 1 can white beans 400g / 14oz, drained
- 2 handfuls salad leaves
Instructions
- Combine lemon juice with 2 tablespoons extra virgin olive oil in a medium bowl. Taste. Season.
- Toss in tuna, beans and leaves, serve.
Variations
carnivore – replace the tuna with BBQ chicken or rare roast beef from the deli.
vegetarian / vegan – replace the tuna with an avocado, flesh scooped into chunks. Serve with a wedge of lemon for extra kick.
different leaves – replace the salad with other leaves such as watercress, mixed leaves, cos (romaine) or whatever else you happen to have on hand.
other fish – pretty much any canned fish will work here. Sardines, salmon, even smoked mussels or oysters if you’re into them.
wintery – wilt the salad greens in a pan or use kale instead. Warm up the beans. Serve with the dressing and tuna sprinkled over.
plus veg – you can beef this up with whatever salad veg you feel like. Diced tomato, grated carrot, shaved cabbage, grated zucchini (courgettes) – the only limit is your imagination!
Problem Solving Guide
too dry – splash in some more oil and lemon juice.
too bland – season with a little more salt and lemon. Next time buy a better quality can of tuna, preferably in oil.
Leftover Potential?
It will keep for a week in the fridge, but the leaves will be all wilted – not necessarily a bad thing as I discovered the other day.
Serving Suggestions
Great as a super quick lunch or dinner on its own.
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