Tuna and White Bean Salad over Romaine
15min
0min
4
310
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
For meal prep, keep the dressing separate from the salad components and assemble just before eating to maintain the crispness of the romaine. You can also add a sprinkle of lemon zest for an extra citrus boost!
Tags
Ingredients
12 oz canned tuna in water, drained
15 oz canned white beans, rinsed and drained
8 cups romaine lettuce, washed and torn
1/2 cup red onion, thinly sliced
1 cup cherry tomatoes, halved
1 medium cucumber, diced
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 tablespoons fresh dill, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Wash and tear the romaine lettuce into bite-sized pieces and divide among 4 serving plates or bowls.
- 2
In a large mixing bowl, combine the drained tuna, breaking it up with a fork.
- 3
Add the rinsed and drained white beans to the bowl with the tuna.
- 4
Thinly slice the red onion and add 1/2 cup to the mixing bowl.
- 5
Halve the cherry tomatoes and add 1 cup to the bowl.
- 6
Dice the cucumber and add to the bowl with the tuna and beans.
- 7
In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1 teaspoon Dijon mustard to make the dressing.
- 8
Add 2 tablespoons chopped fresh dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the dressing and whisk again.
- 9
Pour the dressing over the tuna and bean mixture and gently toss to combine all ingredients.
- 10
Spoon the tuna and bean salad evenly over the prepared romaine lettuce beds.
- 11
Serve immediately or refrigerate for up to 2 hours before serving for flavors to meld.
Nutrition Information (per serving)
310
28g
25g
12g
Reviews (0)
No reviews yet
Be the first to review this recipe!