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EFK Mediterranean Tuna & White Bean Salad

A no-cook Mediterranean pantry salad with tuna, creamy white beans, crisp vegetables, olives, capers, herbs, and lemon vinaigrette.

Ingredients

2 (15 oz) cans cannellini beans, rinsed and drained

2 (5 oz) cans tuna, drained

1 1/2 cups cherry tomatoes, halved

1 medium cucumber, diced

1/2 small red onion, thinly sliced

1/2 cup pitted Kalamata olives, halved

2 tbsp capers, drained

1/4 cup chopped flat-leaf parsley

For the dressing:

1/4 cup extra-virgin olive oil

3 tbsp fresh lemon juice

1 tbsp red-wine vinegar

1 tsp Dijon mustard

1 small garlic clove, finely grated

1/2 tsp kosher salt

1/4 tsp black pepper

Directions

1. Whisk the olive oil, lemon juice, vinegar, Dijon, garlic, salt, and pepper in a large bowl.

2. Add the beans, tomatoes, cucumber, red onion, olives, capers, and parsley; toss to coat.

3. Fold in the tuna in large flakes so it stays chunky rather than disappearing into the salad.

4. Let stand 10 minutes for the flavors to come together. Taste and adjust lemon, salt, and pepper before serving.

1. Whisk the olive oil, lemon juice, vinegar, Dijon, garlic, salt, and pepper in a large bowl. 2. Add the beans, tomatoes, cucumber, red onion, olives, capers, and parsley; toss to coat. 3. Fold in the tuna in large flakes so it stays chunky rather than disappearing into the salad. 4. Let stand 10 minutes for the flavors to come together. Taste and adjust lemon, salt, and pepper before serving.