White Bean, Tuna & Herb Salad (Lemony, Peppery)

Name: White Bean, Tuna & Herb Salad (Lemony, Peppery)
Prep time: 15 min
Total time: 25 min
Yield: 4 lunch servings
Cuisine: Mediterranean
Ingredients: 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; 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)

A Booth

A 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

25 min total · 15 min prep · 10 min rest

Makes 4 lunch servings

380 kcal · 28g protein · 24g carbs · 20g fat total

Ingredients

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.

Notes

For the best texture, drain tuna and beans very well—extra liquid dilutes the dressing. If you want more crunch, add 120 g diced cucumber right before eating. Keeps 3 days in the fridge; herbs fade after that but it’s still tasty.