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.
Ingredients
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
Salt
Pepper
Salad greens
Optional: walnuts
Optional: jarred roasted red peppers
Instructions
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).
CoursesLunch
CuisineMediterranean
Recipe by Nutrition By Carrie at https://nutritionbycarrie.com/2017/03/tuna-white-bean-salad.html