1 0
Lemony Tuna and White Bean Salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
12 oz Tuna Oil-packed reccomended
15 oz Cannellini Beans Drained and rinsed
12 oz Roasted Red Peppers drained and roughly chopped
2 tbs Capers
1 Lemon Zested
3 tbs Fresh Lemon Juice
1 Fresh Tomatoes Roughly chopped
3 tbs Extra Virgin Olive Oil
1/2 tsp Kosher Salt
1/2 tsp Fresh Ground Pepper
Crunchy Bread or Crackers

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Lemony Tuna and White Bean Salad

Cuisine:
  • 30 Minutes
  • Serves 6
  • Easy

Ingredients

Directions

Share

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.

(Visited 2,373 times, 1 visits today)

Steps

1
Done

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

2
Done

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

3
Done

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

Adrienne

Tried and tested recipes I really make for my family and friends. Really. Simple, hearty comfort food made with fresh, local ingredients.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Grilled Spicy Yogurt Marinated Chicken Kabobs
next
Sun Dried Tomato, Basil and Feta Scones
previous
Grilled Spicy Yogurt Marinated Chicken Kabobs
next
Sun Dried Tomato, Basil and Feta Scones

7 Comments Hide Comments

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.

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

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!

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!

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!

Add Your Comment