Lemony Tuna and White Bean Salad

Being a native of Seattle, I feel comfortable in saying that we Washingtonians are not used to soaring temperatures.  Get over 80 degrees, we get a little wacky.

Call us wimpy or even ungrateful for the beautiful weather.  But see, the problem really is that many of us just aren’t prepared for the heat.

Yes, Twilight might be set in our beautiful state, but believe it or not, we’re not all vampires.    We love the sun as much as anybody.  But nine months of the year, we live in a gray wonderland with schizophrenic weather that gets us frisky with any hint of sunshine.  65 degrees, flip flops come out and our glowing white legs appear in shorts.

So when the heat is rising, we get to schvitzing in our non-air conditioned homes and offices.

This past week was a hot one for us,  and I began searching for meals that did not require the use of the stove or frankly, much movement at all.  We even went on “drives” as an excuse to be in the air conditioned car.

This salad is packed with protein and makes for the easiest possible lunch or dinner…in any weather.  It is light and lemony, but fills you up in all the right ways. And best of all,  no cooking required.

So suck it up, neighbors.   Find your nearest box fan, and grab a spoon.  It’ll be okay.

Lemony Tuna and White Bean Salad
From Erin’s Food Files

2 6oz cans of tuna, drained (oil-packed recommended)
1 15oz can cannellini beans, drained and rinsed
1 12oz jar roasted red peppers, drained and roughly chopped
2 Tablespoons capers
zest 1 lemon, grated
1 tomato, roughly chopped (optional)
3 Tablespoons fresh lemon juice
1 Tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
toasted bread or crunchy crackers, for serving

In a large bowl, combine the tuna, beans, red peppers, capers, lemon zest, and tomato.

In a separate bowl, whisk together the lemon juice, oil, salt, and black pepper.

Pour the vinaigrette over the tuna mixture and toss.   Serve with the bread or crackers.

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Author: Adrienne | Categories: Home Cooking + Recipes | Comments: 9

7 Comments

  1. Posted July 11, 2010 at 11:44 PM | Permalink

    That looks like my kind of salad! I buy at least two jars every month of roasted red peppers from TJ’s. Roasted peppers make everything better. Thanks for the recipe, the beans are a great idea.

  2. Posted July 14, 2010 at 12:03 AM | Permalink

    I love the strong lemon component of this tuna/bean salad. It’s something I would really enjoy. Love the addition of the capers!

  3. Posted July 14, 2010 at 6:48 AM | Permalink

    We used to live in Vancouver, so I know exactly what you mean, though now that we are in Montreal, our understanding of heat and humidity has changed forever! So, lots of cold salads that require no cooking is what we are after. I’ll definitely be making this salad soon. Thank you!

  4. Posted July 14, 2010 at 12:06 PM | Permalink

    This picture popped up on my screen, I mentally rummaged through my pantry, and alas, this was my lunch!

    Nice blog, and congrats on all the workshops you’ve been participating in. Keep it up!

  5. Erin
    Posted July 15, 2010 at 10:56 PM | Permalink

    Looks yummy!

  6. Posted August 9, 2010 at 5:59 PM | Permalink

    Yum! I have been eating mucho canned tuna for lunch lately and I think my albacore could use a little excitement. I will make this even if the cool, craptastic weather we’ve had in Seattle for the past few days sticks around!

  7. Posted August 17, 2010 at 12:02 PM | Permalink

    I recently made this too and LOVED it! Such a great tuna recipe :)

2 Trackbacks

  1. […] and Roasted Pepper Salad I made this salad as soon as I saw it on abigmouthful, since I didn’t have all the ingredients, I had to improvise a little but the result was a […]

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    […] Recipe and Photo credit to abigmouthful.com […]

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