White Bean and Tuna Salad

Recipe for White Bean and Tuna Salad
Becky Luigart-Stayner



1 red bell pepper, cut into thin strips
2 cans (6-1/2 ounces each) solid white tuna, drained
4 cups cooked cannellini beans
5 scallions, thinly sliced
2 tablespoons chopped fresh basil or parsley
1 teaspoon grated lemon zest


Flake the canned tuna into a large bowl. Add the beans, scallions, red pepper, and basil. Stir to blend, then sprinkle with lemon zest.

(Optional: Soften red peppers by boiling in a saucepan of water (uncovered) for 1 minute. Drain and set aside.)



6 servings

Reader Comments

Leave a Comment


I made this salad except I had can chicken breast. It was delicious. It satisfied my hunger while being very light. I have been packing in my lunch this week and it holds up well.