Tuna and White Bean Salad
This refreshing salad combines flaky tuna with creamy cannellini beans and crisp vegetables, all tossed in a bright lemon vinaigrette. It's a simple yet satisfying meal perfect for a quick lunch or light dinner.
En original opskrift af Forkin
- Tid i alt
- 15 min.
- Portioner
- 2
- Sværhedsgrad
- Nem
Allergenoplysninger: kan indeholde selleri, fisk, sennep og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 140 gcanned tuna in olive oil, drained
- 400 gcanned cannellini beans, rinsed and drained
- 1 stk.celery stalk, finely chopped
- 0,25 stk.red onion, finely diced
- 100 gcherry tomato, halved
- 0,25 kopfresh parsley, chopped
- 0,5 tsk.salt
- 0,25 tsk.black pepper, freshly ground
dressing
- 2 spsk.extra virgin olive oil
- 1 spsk.lemon juice, freshly squeezed
- 0,5 tsk.dijon mustard
Udstyr
large bowl · fork · small bowl · whisk
Fremgangsmåde
Trin for trin
- 1
In a large bowl, gently flake the tuna with a fork.
Ca. 1 min.
- 2
Add the cannellini beans, celery stalk, red onion, cherry tomatoes, and fresh parsley to the bowl with the tuna.
Ca. 2 min.
- 3
In a small separate bowl, whisk together the extra virgin olive oil, lemon juice, and dijon mustard to create the dressing.
Ca. 2 min.
- 4
Pour the dressing over the salad ingredients.
Ca. 1 min.
- 5
Season with salt and black pepper.
Kokkens note: Adjust seasoning to your taste.
- 6
Toss everything gently until well combined and coated with the dressing.
Ca. 1 min.
Kokkens note: Be careful not to mash the beans.
- 7
Serve immediately or chill for a short period to enhance flavors.
Bevar den gode smag
Store leftover salad in an airtight container in the refrigerator.