Lemony Tuna Salad, Salad

Lemony Tuna Salad, Salad


Lemony Tuna Salad, Salad

Lemony Tuna Salad, Salad

Easy and tasty lunch idea
Prep Time 10 minutes
Course Lunch, Main Course
Cuisine American
Servings 2


  • juice and zest of one big lemon
  • 1 tablespoon Dijon
  • 1 clove garlic, minced
  • 1/2 teaspoon Italian seasoning
  • salt
  • freshly ground black pepper
  • 7 oz canned tuna in olive oil
  • 14 oz can Great Northern beans, drained
  • ½ red onion, sliced into half-moons
  • ½ pint cherry tomatoes, halved
  • ½ English cucumber, sliced
  • 6 oz baby arugula
  • optional: a tiny splash of Annie's Naturals Goddess Dressing I normally use a store brand dupe


  • In a medium bowl, whisk together the lemon juice, mustard, garlic, Italian seasoning to taste (I use the kind in a grinder and give it a few good twists), salt, and pepper. Add the tuna (with the oil), beans and dressing (optional) and toss to coat.
  • Serve over a bed of arugula with red onion, cucumber and tomatoes.
Keyword salad

This is my go-to when I’m making lunch for myself and want to include a few extra vegetables. It can be stretched to serve 4 if you have some bread on the side or add some hard-boiled eggs but I normally make the bean/tuna mix, refrigerate it, and top the salads with it over 2-3 days. So satisfying!

The arugula is key, it really sets off the lemony tuna more than regular lettuce or my go-to watercress does. Big, bold flavors and you didn’t even have to heat up a single pan.

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