White Bean Tuna Salad
This white bean tuna salad is loaded with fresh herbs, roasted red peppers and pickled onions. Dressed in a tangy olive oil dressing and served on sourdough toast, it's the perfect make-ahead lunch!
Ingredients
- 1 (14 ounce) can cannellini beans, drained and rinsed
- 5 ounces tuna packed in water, drained
- ⅓ cup chopped roasted red peppers
- ⅓ cup chopped fresh herbs, like dill, parsley and chives
- ¼ cup thinly sliced red onion or pickled onions
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 2 garlic cloves, minced or grated
- 1 tablespoon oil from the jar of roasted red peppers
- 3 tablespoons olive oil
- kosher salt and pepper
Instructions
- Combine the beans, tuna, roasted red peppers, herbs and onions in a bowl.
- In a smaller bowl, whisk together the vinegar, mustard, garlic, oils and a big pinch of salt and pepper. Pour the dressing over the tuna and white bean salad.
- Toss everything together and taste. Season with more salt and pepper if needed.
- Serve on toast, in a sandwich, on salad, in lettuce cups or with crackers. This stays great in the fridge for 3 to 4 days!
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