Description
A bright Mediterranean salad with creamy beans, flaky tuna, briny capers, and zesty lemon, topped with a Dijon‑olive oil vinaigrette.
Ingredients
Scale
- 1 cup cooked white beans, drained
- 1 tin tuna in olive oil, drained
- 1/4 cup chopped red onion
- 2 tbsp capers, rinsed
- 1 tsp lemon zest
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Strain and rinse the white beans, tossing them into a large bowl.
- Slice the red onion thinly, then soak briefly in vinegar.
- Whisk olive oil, Dijon mustard, lemon zest, garlic, salt, and pepper until glossy.
- Fold the beans into the vinaigrette, then add tuna, capers, parsley, and onion.
- Serve immediately or refrigerate for up to 48 hours; re‑squeeze with fresh lemon before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Toss
- Cuisine: Italian-Inspired