This simple Mediterranean white bean and tuna salad is pretty much a staple lunch in my house. Not gonna lie, if you told me I had to live on a Mediterranean diet for every meal, for the rest of my life, I’d be totally cool with it. There is just something to be said for eating fresh vegetables, legumes, whole grains, fruit, nuts, seafood and using lots of fresh herbs and spices to season your food. The Mediterranean diet is actually considered one of the world’s healthiest ways to eat. Ummm, okay. Sign me up! So this super simple salad is really easy to whip up and is also loaded with delicious lemony fresh flavor.
In true typical GTK fashion, we are not using a ton of ingredients for this recipe but that doesn’t mean it’s short on flavor. We’ve just got some great northern white beans, kalamata olives, tuna packed in oil, fresh rosemary and lemon. Yum!
Just toss all of the ingredients together in a bowl and squeeze the fresh lemon juice over the top. Season with salt and pepper and then it’s time eat!! If you are making it for later, or have some leftovers, just store it in the fridge in an airtight container.
- 15 oz great northern or white beans, drained and rinsed
- 4 oz tuna, packed in oil
- ⅓ C kalamata olives, pitted and quartered
- 1 Tbsp fresh rosemary, minced
- zest and juice of 1 medium lemon
- kosher salt and cracked pepper to taste
- Add beans to a medium bowl. Add tuna with oil, olives and rosemary. Zest and juice a lemon and stir to mix. Season with S&P to taste.
- Serve immediately or store in the fridge in an airtight container for up to 5 days.
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