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10 min | No cook

TUNA AND WHITE BEAN SALAD

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Issy Panettieri

Founder & Naturopath

A protein-packed, no-cook salad of tuna, cannellini beans, and chickpeas with a punchy Dijon and apple cider vinegar dressing.

This is an ideal make-ahead lunch. It's rich in protein, fibre, and healthy fats to keep blood sugar steady through the afternoon. The briny olives and capers do the heavy lifting on flavour, so it comes together in minutes.


For the tuna, please be aware that mercury accumulates in larger, and long-living fish, so opt for smaller varieties such as Skipjack over larger Blue or Yellowfin varieties, for a lower mercury option.

Ingredients

3 cans of Skipjack tuna in spring water, drained

1 can of cannellini beans, drained and rinsed

1 can of chickpeas, drained and rinsed

¼ red onion, thinly sliced and diced

½ cup of sliced green olives

¼ cup capers

½ bunch of organic parsley

Dressing

¼ cup extra virgin olive oil

2 tablespoons apple cider vinegar

1 tbsp Dijon mustard

Generous amount of salt

½ lemon, squeezed

1 clove of garlic (optional)

Method

Combine the tuna, drained beans, chickpeas, red onion, olives, parsley and capers in a large bowl.

Shake the dressing ingredients together in a small jar and pour over the base.

Toss well and serve. Keeps in the fridge for up to 3 days.





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