White Bean, Tuna & Herb Salad (Lemony, Peppery)
A Booth·25 min·4 lunch servingsA bright, herby, lemon-dressed salad that eats like a complete lunch: tender white beans, flaky tuna, and crisp onion and celery for bite. It’s clean, savory, and filling, and it holds well in the fridge for a few days—perfect for scoop-and-go lunches. Let it sit briefly after mixing so the beans drink up the dressing.
- lunch
- meal prep
- high-protein
- no-cook
Ingredients
- Salad
- •2 cans tuna (about 280 g drained), drained well
- •2 cans cannellini beans (about 500 g drained), rinsed and drained
- •80 g red onion, very thinly sliced
- •80 g celery, thinly sliced (optional but recommended)
- •20 g parsley, chopped
- •10 g dill (or basil), chopped
- Dressing
- •60 ml extra-virgin olive oil
- •45 ml lemon juice (about 2 lemons)
- •3 g Dijon mustard (about 1 tsp)
- •6 g fine salt (about 1 tsp), plus more to taste
- •2 g black pepper (about 1 tsp)
Instructions
In a large bowl, whisk olive oil, lemon juice, Dijon, salt, and black pepper until the dressing looks slightly thickened.
Add beans, tuna, red onion, celery (if using), and herbs.
Toss gently so the tuna stays in chunks and the beans don’t break down.
Let sit 10 minutes, then taste. You’re looking for bright and peppery—add a pinch more salt or a squeeze more lemon if it tastes flat.
Refrigerate in a sealed container.
To serve
Eat cold over greens, stuff into pita, or scoop with crackers. If it tightens up in the fridge, loosen with a small splash of olive oil or lemon.