This no-mayo tuna salad is dressed with a simple drizzle of olive oil and fresh lemon juice. For my salads, I prefer an olive oil with a fruity instead of grassy taste.
Course Salad
Cuisine Mediterranean
Keyword bean salad, tuna salad
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 2salads
Calories 436kcal
Ingredients
4cupsarugula, (or spinach or other favorite lettuce)
15ouncescannellini beans, rinsed and drained (or Great Northern beans)
5ounceswhite albacore tuna packed in water, drained
½cupcherry tomatoes, halved
¼cupsliced olives, (green, Kalamata, or your favorite variety)
Thinly sliced red onion
2tablespoonsextra virgin olive oil
½lemon
¼cupcrumbled feta cheese
Kosher salt and freshly ground black pepper
Instructions
In a large bowl or two smaller bowls, combine the arugula, white beans, tuna, tomatoes, olives and and red onion.
Drizzle with the olive oil and the juice from the lemon. Toss to combine.
Top with crumbled feta cheese and season to taste with kosher salt and black pepper.