Dude Food *

Tuna and White Bean Salad

Two cans, a lemon, and an onion. No stove, ten minutes, and enough protein to last the afternoon.

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Prep
10 min
Total
10 min
Makes
2 big bowls
Difficulty
easy

An Italian pantry lunch. Letting the onion sit in the lemon dressing for a few minutes takes the harsh edge off it, and good oil-packed tuna makes the whole thing taste like you tried.

Ingredients

Gear

  • can opener
  • mixing bowl

Method

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  1. Dressing

    In the bowl, whisk the lemon zest and juice with the oil, salt, and pepper.

  2. Soften the onion

    Stir the onion into the dressing and let it sit.

  3. Toss

    Add the beans, the tuna in big flakes, the tomatoes, and the parsley. Fold gently so the tuna stays in chunks.

  4. Serve

    Pile it over the spinach or onto toast.

Notes

  • tipTuna packed in olive oil is worth the extra dollar; it is much less dry than tuna in water.
  • tipIt keeps two days in the fridge, so it makes a good packed lunch. Keep the greens separate until you eat.
  • variationSwap the cannellini for chickpeas, or add chopped celery or olives.