Lemony Tuna Salad, Salad
Easy and tasty lunch idea
Ingredients
- 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
Instructions
- 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.
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.
WOW, delicious! I have been enjoying this for lunch this week (still hot here in Atlanta!)
Very flavorful, and easy to pull together.
I pack the tuna, bean mixture separately from the veggies to take for work lunch, and added a sliced hard boiled egg.
As a long time follower, I am surprised I just recently found this one!
Thank you for another “go to” , “keeper” recipe
I’m so happy you’ve been enjoying it! It’s one of my favorites too.