This is my non-recipe recipe using pantry (and fridge) staple items. It is truly one of my go-tos. It originally appeared in my Seattle Times article, “An organized pantry is magic, and now’s the time to make it happen.”
Tuna & White Bean Salad
Yield 2 servings
This is my favorite “I have no leftovers for my work lunch, what am I going to do?” meal, because I always have tuna and beans in the pantry, and capers and olives in the fridge. It’s quick, convenient and delicious.
- 1 can tuna, drained
- 1 can white beans, drained and rinsed
- 1-2 tablespoons capers OR quartered Kalamata olives
- Olive oil
- White wine vinegar or lemon juice
- Salad greens
- Optional: walnuts
- Optional: jarred roasted red peppers
- Drain one can of tuna. Put in a medium-sized bowl and flake with a fork. Drain and rinse one can of white beans. Add to bowl. Toss in a few tablespoons of capers or quartered Kalamata olives.
- Add olive oil, vinegar or lemon juice, and salt and pepper to taste. Stir to mix and serve over salad greens.
- Optional: add some chopped walnut halves (freezer staple) and diced jarred roasted red peppers (pantry staple).