Tuna and White Bean Salad
This high-protein power lunch has tart dressing, crunchy lettuce, tender beans and the surprising punch of smashed capers. Yes, tuna and capers do go well together, I was surprised, too!
Welcome to my healthy lunch resulting from a weekend of debauchery. Not true debauchery like I was good at back in the day, but a tamer version of debauchery that comes with not being able to drink oneself blind without needing a blood transfusion and a week on the couch. Ah, the good ol’ days. I overindulged on the food and drink during a short visit to Fredericksburg, Texas, (all the wines needed tasting!) and decided to snap back to healthy eating immediately without consulting my scales. I know I did wrong but I don’t want to know how wrong.
You will need (affiliate links):
Assorted mixing (and storage) bowls with lids. Sculptured glass, colorful lids, and safe to use hot or cold.
TUNA AND WHITE BEAN SALAD WITH PIMIENTO AND CAPERS
Serves 3 - 4
2 Tablespoons red wine vinegar
1 Tablespoon drained capers, smashed
1 Tablespoon olive oil
1/2 teaspoon dried rosemary, chopped
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
1 (15 oz) can cannellini beans or other white beans, rinsed and drained
1 (6 oz) can albacore tuna, drained (the regular kind of tuna doesn’t work well here)
2 Tablespoons diced pimentos, drained (or more to taste)
Romaine lettuce, torn (approx 1-2 stalks or about 3 cups)
To make the dressing, combine first 6 ingredients in a small bowl and whisk to combine.
To make the salad, combine tuna, beans, pimento and lettuce in a medium bowl (see note). Add the dressing and toss gently to combine. Serve room temperature or chilled.
NOTE: If not eating immediately, do not add lettuce or it will wilt. Instead, store separately and combine ingredients when you’re ready to eat.