After dying in yoga this morning (thank you, Elizabeth!) I was craving protein. What I really wanted was a tuna salad sandwich, but with all that mayonnaise and added saturated fat I knew I should eat something a bit lighter and healthier. Something that would feed my body better. So, I looked in my cupboard and found a can of cannellini beans and a can of tuna, a classic Italian combination. Here is the result: Tuna and Cannellini Bean Salad
Ingredients
1- Can of tuna packed in water and drained (I prefer to buy a brand that is MSC certified and pole-caught, such as American Tuna or Wild Planet – better quality tuna and better for the planet, too!)
½ Cup cannellini beans, drained and rinsed
1 Teaspoon fresh dill, chopped
1 Teaspoon fresh flat-leaf parsley, chopped
1 Tablespoon lemon zest
Juice from half a lemon
Kosher salt and pepper to taste
Drizzle of extra virgin olive oil
*Feel free to change the herbs. I used dill and parsley because that’s what I had on-hand. But fresh basil would be delicious, too.
Directions
Mix together the drained tuna and cannellini beans. Add the fresh herbs, lemon zest and juice and mix. Season with salt and pepper to taste. Serve over a mixed green salad or fresh spinach with lemon vinaigrette. Drizzle the greens and tuna with a little extra olive oil. Enjoy!
good table matters 