Tuscan White Bean and Tuna Salad

Flaky albacore tuna and tender cannellini beans tossed with artichoke hearts, sun-dried tomatoes, diced provolone, and fresh parsley in an Italian herb vinaigrette.

• Prep: 15 min
• Total: 15 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy

Dietary

• Gluten-Free
• High-Protein
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie
• Low-Carb

Tags

• no-cook
• healthy
• fresh
• savory
• quick
• tangy

Ingredients

• 4 can canned albacore tuna (5 oz can, drained and flaked)
• 2 can cannellini beans (15 oz can, drained and rinsed)
• 1 can canned artichoke hearts (14 oz can, drained and chopped)
• 0.5 cup sun-dried tomatoes (oil-packed, drained and chopped)
• 6 ounce provolone cheese (diced into small cubes)
• 0.5 cup fresh parsley (chopped)
• 0.25 cup olive oil (extra virgin)
• 2 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 0.5 teaspoon garlic powder
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. In a small mixing bowl or jar, whisk together 1/4 cup olive oil, 2 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
2. In a large salad bowl, combine the drained and rinsed cannellini beans, drained chopped artichoke hearts, chopped sun-dried tomatoes, diced provolone cheese, and chopped fresh flat-leaf parsley.
3. Add the drained flaked albacore tuna to the bowl.
4. Pour the vinaigrette over the salad and gently fold together with a rubber spatula so the tuna stays in generous, hearty chunks.
5. Portion into 6 lunch containers. Refrigerate for up to 4 days.

Notes

A pantry-friendly, zero-cook lunch that actually tastes better on days 2 and 3 as the beans and tuna marinate in the Italian vinaigrette.

Nutrition (per serving)

• Calories: 410
• Protein: 35 g
• Carbohydrates: 26 g
• Fat: 18 g
• Fiber: 6 g
• Sodium: 790 mg
• Saturated Fat: 5 g
• Sugar: 3 g
• Cholesterol: 50 mg