Mediterranean Tuna Salad with Pesto Vinaigrette
This Mediterranean Tuna Salad uses pantry staples combined with fresh seasonal ingredients for the perfect, light no-cook dinner or lunch meal prep! Packed with fiber, protein, and healthy fats this easy salad recipe is incredibly satisfying.
Ingredients
- 2 15-ounce cans Cannellini Beans
- 2 5-ounce cans Tuna (see cook's note)
- 4 cups Kale, stemmed and chopped
- 2 cups Arugula, coarsely chopped
- 1/3 cup Bread Crumbs
- Pesto Vinaigrette (see instructions for recipe link)
- Black Pepper, freshly ground
- Flaky Sea Salt
Instructions
- Prepare the Pesto Vinaigrette using homemade or store-bought pesto. Set aside.
- Drain the cannellini beans and tuna and set aside. In a large bowl, combine the kale and arugula. Drizzle with 2 tablespoons of the pesto vinaigrette and toss to coat. Add the bread crumbs and toss to combine.
- Divide the greens between individual serving plates, or spread on a large serving platter. Add the tuna and white beans to the empty bowl and drizzle with 2-3 tablespoons of pesto vinaigrette. Toss to coat.
- Spoon the tuna and bean mixture over the kale and arugula. Drizzle any remaining dressing over the salad. Season with freshly ground black pepper and flaky sea salt and serve.
Cook's Notes
For the tuna: I prefer tuna canned in water for this Mediterranean Tuna Salad, but you may use whichever variety you like best. My favorite is the SafeCatch canned Ahi from Costco. I like this variety because the fish is individually tested for Mercury levels and is slow-cooked for exceptional flavor. It's the best I've tried, and even my husband (a known canned tuna-hater) loves it.
