Tuscan Bean & Tuna Salad

Heart-healthy beans get together with all-around healthy red onion, fresh parsley and (sustainably-fished) tuna. Addition of pasta is optional – sometimes great for making a truly substantial meal, sometimes unnecessary if you’re looking for a simply refreshing hearty salad.

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Bean Salad with Tuna & Parsley

Cuisine

Italian

Prep Time

15 minutes

Servings

4 large portions or 6 portions served with a side-dish

Ingredients

• 800 g canelini or brown beans canned, rinsed, drained
• 250 g canned tuna from ocean friendly fishing
• half red onion
• 60 ml lemon juice
• 3-4 tbsp extra virgin olive oil organic and cold-pressed is best
• 2 tbsp fresh parsley
• 100 g fusili pasta (optional) weight before cooking

Cuisine Italian Prep Time 15 minutes Servings 4 large portions or 6 portions served with a side-dish Ingredients 800 g canelini or brown beans canned, rinsed, drained 250 g canned tuna from ocean friendly fishing half red onion 60 ml lemon juice 3-4 tbsp extra virgin olive oil organic and cold-pressed is best 2 tbsp fresh parsley 100 g fusili pasta (optional) weight before cooking

Instructions

1. IF USING PASTA, boil pasta according to instructions on the package.
2. FINELY CHOP THE RED ONION and mix in bowl with lemon juice. Let stand as you proceed with the rest.
3. RINSE AND DRAIN THE BEANS. Place in a big bowl, add tuna chunks (and drained pasta).
4. ADD OLIVE OIL to red onion and lemon juice. Mix well and drizzle over the bean tuna salad. Sprinkle roughly chopped parsley on top and serve warm or cold.

Recipe Notes

For gluten free, leave out the pasta or use pasta that is gluten free.