Tuna and Two-Bean Salad is a quick, delightful lunch that captures the essence of spring in a straightforward yet sophisticated dish.
**Tuna and Two-Bean Salad**
*SERVES 4 (can easily be halved)*
– 8 oz. fresh green beans
– 2 (5-oz.) cans Wild Skipjack Chunk Light Tuna in Water, drained
– 1 (15-oz.) can Great Northern Beans (or navy beans), drained and rinsed
– 1/3 cup julienne-cut sun-dried tomatoes
– 1/4 cup finely chopped fresh parsley
– 3 Tbsp. finely chopped fresh dill
– 3 Tbsp. avocado-oil-based mayonnaise
– 2 Tbsp. fresh lemon juice
– 1 tsp. Dijon mustard
– 1/2 tsp. each salt and black pepper
– 1/4 cup extra-virgin olive oil
– Optional add-ins: 1/2 cup thinly sliced red onion or 3 Tbsp. minced shallots for an extra bite
1. Bring a medium-sized pot of salted water to a boil. Add green beans and cook for 3 minutes, until just tender. Drain and transfer to an ice bath.
2. In a large bowl, combine tuna, white beans, sun-dried tomatoes, parsley, dill, and onion/shallots (if using). In a separate smaller bowl, combine mayonnaise, lemon juice, mustard, salt, and pepper. Add olive oil and whisk to combine.
3. Drain green beans and cut into 1-inch pieces. Add to the bowl with tuna mixture, along with the dressing. Toss to combine.
#shorts #healthyrecipes #healthyfood
This is my tuna and two bean salad which is perfect for spring lunches it’s made with fresh green beans canned white beans sundried tomatoes and fresh herbs along with natural Grocer’s line of canned wild cut skip Jack tuna it’s tossed in a creamy lemony dressing and best served with toasted bread or some
Salad grains I hope you enjoy