This may be your new go-to salad…. something you can always throw together for an easy but satisfying meal. Lotta protein and flavor!

For the Dressing

  • 1/4 cup fresh lemon juice
  • 2 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon Aleppo pepper (can substitute crushed red pepper flakes)
  • Kosher salt

For the Salad

  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 3/4 cup cherry tomatoes, quartered
  • 1/2 small red onion, thinly sliced
  • 1/2 cup fresh parsley, coarsely chopped
  • 1/4 cup green olives (such as Castelvetrano), pitted and slivered
  • 1 (5 ounce) water-packed tuna (see note), drained and broken into large pieces
  • 1/2 cup fresh basil leaves, thinly sliced
  • 2 ounces (about 4 cups) baby spinach, for serving (optional, or swap in arugula or scoop into Pita Bread)

Instructions

    • Make the dressing: In a large mixing bowl, whisk together the lemon juice, garlic, olive oil, Aleppo pepper, and a pinch of salt.
    • Mix: To the bowl with the dressing, add the cannellini beans, cherry tomatoes, red onion, parsley, and olives. Stir to coat with dressing, then gently fold in the tuna and basil, being careful not to break up the tuna too much. Taste for seasoning and add more salt, Aleppo pepper, and lemon juice if desired.

  • Finish and serve: Divide the spinach among four plates and top with the tuna salad. Serve immediately or refrigerate for up to 2 hours.

    Nutrition

    Calories: 187.2kcal | Carbohydrates: 5.6g | Protein: 8.2g | Fat: 15.4g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 10.9g | Cholesterol: 12.8mg | Sodium: 233.2mg | Potassium: 304.3mg | Fiber: 1.5g | Sugar: 1.9g | Vitamin A: 2384.6IU | Vitamin C: 28.3mg | Calcium: 51.5mg | Iron: 2mg