As I’ve noted in previous posts Josh and I are enjoying lots of salads for our dinners these hot summer nights. We buy our greens from the farmer’s market and they are incredible. Crunchy, delicate, and flavorful. Normally I’m not a huge salad lover but when the greens are good you really can’t deny them. I try to change up the style of our salads weekly but one of my go to toppings has been canned tunafish. My tuna salad tends to run a typical course when it comes to the ingredients but this week I went for something new.
My ‘normal’ tunafish salad includes vegenaise, olive oil, lemon juice, and dill. Then if I have celery on hand I’ll add that in, if not maybe a chopped carrot. And for a little more texture a handful of walnut pieces. Sometimes I will also add in fruit.. strawberry, grapes, or apple. Not your typical tunafish salad but plenty of flavor and texture!
For this particular batch of tunafish salad I chose to use olive oil packed tuna, a can of northern white beans, lemon zest, and fresh mint for a different twist. The olive oil packed tuna added a much richer flavor and creamier texture. The beans balanced it out perfectly. Our mint needed to be pinched back so I chose to use this for my fresh herb. My only regret was I didn’t add in more! I also used a bit of vegenaise, lots of lemon juice, chopped celery, and walnuts as I usually do. This tuna fish was plenty flavorful and perfect served on a bed of greens. The lemon and mint added lots of zing but not in an overpowering way.
Tuna and White Bean Salad
- 2 cans tuna packed in olive oil, drained
- 1 can of northern beans, rinsed well and drained
- 2 tablespoons vegenaise
- 1 lemon, zest and juice
- 2 tablespoons fresh mint, minced
- 1/4 cup celery, finely chopped
- 1/4 cup walnut pieces
- In a bowl break down the tunafish. Add the beans and mix well breaking up some of the beans.
- Add in the rest of the ingredients and mix well. Season more if necessary.
- Serve immediately or refrigerate.