White bean & tuna salad
A super fast and easy high-protein lunch using kitchen staples. This baby travels well and it gets better as it sits in the dressing making this the perfect take-to-work salad. It’s also delish in endive cups or on a bed of arugula.
THE DISH:
white bean & tuna salad | serves 2
THE STUFF:
2 tablespoons fresh lemon juice
1 tablespoon champagne vinegar
Kosher S+P
3 tablespoons EVOO
1 (14.5 oz) can white beans, rinsed and drained
2 celery stalks, chopped
2 tablespoons chopped red onion
1/4 cup basil, chopped
1 can tuna in water, drained
1 hard boiled egg, quartered
THE HOW-TO:
In a mixing bowl, stir together the Dijon, lemon juice, Champagne vinegar, 1/2 teaspoons salt and 1/4 teaspoon pepper. Whisk in the olive oil.
Add the white beans, celery and red onion and stir to combine. Let this sit for 10 minutes or so so the beans have a chance to absorb the dressing.
Stir in half of the basil and then transfer to a serving plate.
Top with tuna, hard boiled egg and the rest of the basil. Give the plate a drizzle of EVOO and some additional S+P.