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White Bean and Tuna Salad
This colorful, hearty salad comes together quickly thanks to canned beans and canned (sustainably caught!) tuna.
Ingredients
Dressing
- 3 tbs. extra-virgin olive oil
- 2 tbs. mayonnaise
- 2 tbs. lemon juice
- 1/2 tsp. lemon zest
- 1 tsp. Dijon mustard
- 1 garlic clove, minced
- 2 tbs. minced fresh dill
- 1/4 tsp. sea salt
- 1/8 tsp. freshly ground black pepper
Salad
- 6 cups tightly packed arugula
- 1/2 cup thinly sliced red onion
- 1 15-oz. can white beans, drained and rinsed
- 1 5-oz. can sustainably caught tuna, drained and flaked
- 8 oz. cherry tomatoes, halved
Directions
STEP 1
In a small bowl, combine dressing ingredients and whisk thoroughly until blended.
STEP 2
Put the arugula, red onion, white beans, tuna, and cherry tomatoes in a large bowl and toss gently to combine.
STEP 3
Drizzle about half the dressing over the salad and toss again to coat. Divide into bowls and top with more dressing to taste.
For more simple, stove-free recipes, see “5 No-Cook Summer Meals“.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman
Kaelyn Riley is an Experience Life senior editor.
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