Lunches are one of my nightly chores. Gratifying as it is, it definitely takes some time to pack a healthy, complete lunch!
Enter: Tuna and White Bean Salad
This is a great recipe I can make on Sunday night and eat for at least three days of the week. Today atop a spinach salad, tomorrow perhaps on whole wheat pita bread with a little feta. Whatever way you look at it, making something that will carry you through a few days of the week is a win.
Tuna and Bean Salad
- 1 small red onion, peeled and very thinly sliced
- 1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
- 1 (6 1/2-ounce) can water-packed tuna, drained
- 1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
- 3 fresh sage leaves, slivered
- 2 tablespoons finely chopped flat-leaf parsley
- Salt and freshly ground pepper
- 1 small or medium garlic clove, finely minced
- 1/2 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- 1 tablespoon plain low-fat or nonfat yogurt
1. Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
2. In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
3. In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve!
So yummy, and protein always helps get me through the afternoon slump!
Keep it easy!