Description
A protein-packed Mediterranean-inspired dish that balances creamy cannellini beans with savory water-packed tuna and bright aromatics. This vibrant salad is perfect for a quick, healthy lunch or light dinner, utilizing fresh garden produce and high-quality pantry staples. The combination of zesty lemon, aromatic garlic, and a touch of Aleppo pepper creates a sophisticated profile that melds beautifully with fresh herbs, making it an excellent choice for meal prep or a refreshing last-minute meal.
Ingredients
15 oz can cannellini beans, rinsed and drained
1/4 cup fresh lemon juice
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
1/2 tsp Aleppo pepper
3/4 cup cherry tomatoes, quartered
1/2 small red onion, thinly sliced
1/2 cup fresh parsley, chopped
1/4 cup Castelvetrano olives, pitted and slivered
5 oz water-packed tuna, drained and flaked
1/2 cup fresh basil, chiffonade
2 oz baby spinach for serving
Instructions
Whisk the lemon juice, minced garlic, extra-virgin olive oil, Aleppo pepper, and a pinch of salt in a large bowl.
Add the rinsed beans, tomatoes, red onion, parsley, and olives to the bowl.
Stir gently to coat all ingredients with the dressing.
Fold in the flaked tuna and fresh basil carefully.
Serve the salad over a bed of baby spinach.
Notes
Allow the salad to sit for 10-15 minutes before serving to let the flavors meld. Substitute Aleppo pepper with mild red chili flakes if unavailable. Store in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10
- Category: Gluten-Free Recipes
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 20mg