Mediterranean Tuna White Bean Salad

Ingredients

• 2 cans tuna in water, drained
• 1 cup white beans
• 1/2 cucumber, chopped
• 1/4 red onion, sliced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp parsley

Instructions

1. Drain the tuna well and flake it into a large bowl with a fork, breaking up any large chunks.
2. Rinse and drain the white beans (cannellini or Great Northern work best) and add them to the bowl.
3. Add the chopped cucumber and thinly sliced red onion. If the onion tastes too sharp, soak the slices in cold water for 5 minutes beforehand to mellow them out.
4. In a small bowl, whisk together the lemon juice, olive oil, and a pinch of salt and pepper to make a quick dressing.
5. Pour the dressing over the salad and toss gently to combine without mashing the beans.
6. Scatter the fresh parsley on top and give it one final gentle toss. Serve immediately or chill for 15 minutes to let the flavors meld.

Tips

• Use tuna packed in olive oil instead of water for a richer, more indulgent version.
• Soaking sliced red onion in ice water for 5 minutes takes the bite out while keeping the crunch.
• This salad keeps well in the fridge for up to 2 days — perfect for packing ahead as a work lunch.
• Serve over a bed of arugula or stuff it into a pita for a more substantial meal.