Tuna & White Bean Salad

an Italian inspired tuna salad

If you’ve got small kids maybe you can relate: The weekends are like a marathon. Gone are the days of TGIF, it’s more like “thank god it’s Monday morning” when daycare/school/preschool resumes. I’m responsible for 4 (sometimes 5!) mouths to feed breakfast, lunch, snack and dinner. A win for me lately has been making a batch of this tuna & white bean salad that serves as my lunch for 2-3 days. It’s great packed onto a piece of toast or scooped onto some greens and showered with whatever pickled or briny thing in the fridge (i.e. olives or horseradish pickles). Here’s how I do it…

Tuna & White Bean Salad

I’m giving you approximate amounts here. This salad is forgiving and if you just use your intuition and taste as you go I promise it will turn out great.

1. In the bottom of a large bowl put a scoop (about 1/4 cup) of mayo (I am a die hard Hellmans gal) + a big drizzle of extra virgin olive oil (best quality you’ve got) + 1 lemon zested on a microplane + juice of that lemon + grate a small garlic clove (start small you can always add) on that same microplane + a big sprinkle of kosher salt + black pepper. Whisk that together.

2. Add a can of drained and rinsed white beans + a can of tuna packed in olive oil + a bunch of chopped flat leaf parsley. Toss to combine.

At this point I pack this into a container and store in the fridge. But some ideas for additional add ins and/or toppings:

• capers

• chopped kalamata olives

• chopped green olives like castelvetrano

• a little anchovy in the dressing

• finely chopped fennel (I really like this idea)

• basil

• chili crunch (my new favorite is this stuff)