Tuna & White Bean Salad
15 min394 kcal each
Tuna and navy beans tossed with capers, dill and red onion in a lemon-Dijon vinaigrette, piled on peppery rocket. A no-cook lunch from the cupboard.
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Plan this recipeIngredients
for 2 servings- Lemon juice1 tbsp
- Garlic1 clove
- Dijon mustard½ tsp
- Olive oil2 tbsp
- Navy beans, canned, low-sodium1 can
- Tuna in water, drained170 g
- Capers1 tsp
- Fresh dill1 tbsp
- Red onion2 tbsp
- Arugula60 g
- Salt½ tsp
- Black pepper1 pinch
Method
Prep 15 min · cook 0 min- Whisk the lemon juice, grated garlic, mustard, salt and pepper, then whisk in the oil until emulsified.
- Add the drained beans, tuna, capers, dill and onion and fold together.
- Divide the rocket between 2 plates and top with the tuna and beans.
- The tuna-bean mix keeps 3 days in the fridge; add the greens when serving.
Nutrition
per servingCal
394
Protein
31g
Carbs
31g
Fat
17g
Of 1.6g of sugar per serving, 0g is added sugar.
Of 17g of fat per serving, 2.7g is saturated.
