Your spring and summer go-to lunch, right here!
Actually, it’s a spinoff of an older recipe of mine from 2012. I felt like it needed a little freshen up! A lil’ tweaking. (not twerking) A video to go with it, ya know? So here it is. The only difference is, instead of black olives, I used calamata. And I added cucumber this time around because life. So good. So crunchy. And I added garlic to the dressing. And nixed the greens.
Wow, I changed it a lot.
It’s truly just a can of tuna (albacore in water is what I used, but if you have something fancy like Fish Wife, use that! I bet it would be stellar.) plus red onion, sun-dried tomatoes, cucumber, olives, a can of creamy cannellini beans, lemon, olive oil, garlic and a pinch of Italian seasoning. And salt. And pepper. And your entire face.
Takes five minutes (seriously) to dice and throw into a bowl. Toss toss and drizzle with the simple dressing and that’s it! I served it with leftover crusty bread because I know what true happiness is. Crackers work, too. Any vessel really. The goal is to inhale.
It’s creamy and vibrant and crunchy and flaky and briney and alive. Umami like, all over the place. Seriously, I said out loud to no one yesterday, “I’m making this all summer. This is my lunch all summer. Make it early, nosh on it three days straight. I’m doing it, I tell you! I’m doing it!! . . . hello?”
Or bring it to all the things! Parties, get togethers, spontaneous friend hangs. It works. It will wake up every event.
Pro-tip: a drizzle of your BEST extra-virgin olive oil and you won’t even know what hit you.
Just add it to your weekly lunch menu starting . . . now.
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Ingredients
- 1 (5 oz) can albacore tuna in water, drained
- 1 (15 oz ) can cannellini beans, drained and rinsed
- 1/2 cup sliced red onion
- 1/2 cup sliced sun-dried tomatoes
- 1/2 cup pitted halved kalamata olives
- 1 baby cucumber, sliced
- 1/3 cup extra-virgin olive oil
- Juice from half a lemon
- 1 garlic love, minced
- 1 tsp dried Italian seasoning
- Pinch of salt
Instructions
- In a large bowl, combine the tuna, beans, red onion, tomatoes, olives and cucumber. Give it a toss with two forks.
- In another smaller bowl, combine the oil, lemon juice, garlic, Italian seasoning and a pinch of salt. Whisk until emulsified. Pour the dressing over the tuna salad and give it all another toss until glossy and coated.
- Throw in some parsley if you want! A final drizzle of your best oil and she’s ready.
- Serve with toasted crusty bread or crackers.
- Serves four.
Enjoy enjoy!
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