Serves 4
55 min
White Bean and Artichoke Tuna Salad
Recipe GLPR9c247ccf77506e
A fresh and protein-packed salad combining flaked tuna, creamy white beans, and tender artichoke hearts with bright lemon juice and zest. Diced celery, red onion, and fresh parsley add crunch and herbaceous flavor, all brought together with extra-virgin olive oil. This light, satisfying dish is naturally dairy-free and pescatarian, perfect for lunch or dinner served over greens or on your favorite bread.
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Ingredients
1 can (15 ounces) artichoke hearts, drained and quartered
1 can (6 ounces) tuna in water or oil, drained and flaked
2 cups white beans (cannellini or white northern), drained and rinsed
1 rib celery, finely diced
¼ cup fresh parsley, chopped
1 Juice and zest of 1 lemon
3 tablespoons extra-virgin olive oil
Kosher salt, to taste
Cracked black pepper, to taste
2 tablespoons red onion, finely diced
Directions
In a large mixing bowl, combine the drained and quartered artichoke hearts, flaked tuna, white beans, diced celery, red onion, and fresh parsley.
Drizzle the mixture with extra-virgin olive oil and add the lemon juice and zest.
Season with kosher salt and cracked black pepper to your taste, then toss all ingredients gently until well combined.
Cover and refrigerate for at least 45 minutes to allow flavors to meld.
Serve the salad on a bed of mixed greens with crusty bread, or spoon into a gluten-free roll with fresh arugula as desired.
