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White bean and tuna salad

Simple, delicious, nutritious. These are the qualities I want for each recipe I make. And this one does not disappoint.

This no-mayo tuna salad will soon become a fan favorite in your house. You’ll love the tang of the citrus and the bite of the red onion combined with the oils from the tuna and the olive oil. Try it as a meal prep item to keep in the fridge for one of your starved-but-can’t-find-anything-to-eat moment.

Oh and the fats in this recipe are amazing for your skin. They help your body to make more plump and beautiful cells so your skin glows :)


White Bean and Tuna Salad

Serves: 2


1 thinly sliced red onion
4 tbsp fresh lime juice
1 can white beans (I like Cannellini)
2-6.5 oz can water-packed tuna, drained
1 garlic clove, minced
juice of 1 lemon
4 tbsp chopped fresh parsley
2 tbsp olive oil
2 tbsp capers, rinsed
Sea salt to taste

1. Put the onions in a container, add 3 tablespoons of the lime juice and cover with water. Let them soak for 30 minutes then drain.
2. Rinse beans very well and drain. Drain water from tuna.
3. Toss the remaining lime and lemon with the onions. Mix in the rest of the ingredients. Serve on a bed of lettuce.


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