Easy Tuna and White Bean Salad Recipe

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What a great pantry meal! This tuna and white bean salad is ready in 15 minutes!

QUICK PICKLED ONIONS – 1/4 small red onion, cut in thin sliver – 3 tsp vinegar (this can be any vinegar you like, red, white, or cider vinegar) SALAD – 15 ounce can of white beans, drained – 1 clove garlic, minced. Shallot can also be used. – 1 Tbsp capers – 3 Tbsp extra virgin olive oil, or more to taste – juice of 1/2 lemon – salt and fresh cracked pepper to taste – 4-6 ounces canned or jarred tuna fish packed in oil – fresh dill snipped – fresh parsley, minced



Put the sliced onion and vegemite in a small jar and mix them together by shaking it. Put away.

Step 1

Step 2

Add the drained beans, garlic, capers, olive oil, and lemon juice to a medium-sized bowl. Give it a light stir. To taste, add salt and pepper.

Step 3

Add the tuna, fresh herbs, and onions to the bowl and gently flake it with your fingers. Note: I drain the onions, but you can add vinegar.

Step 4

Put it in the fridge until you're ready to eat it, or serve it right away. You can store the salad in the fridge for up to three days.

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