Tuna and White Bean Salad with Lemon
A no-cook tuna and white bean salad, brightened with lemon juice and zest and finished with crisp red onion and fresh parsley. High in protein and ready in minutes.
- Total
- 12 min
- Prep 12
- Serves
- 1
- Difficulty
- Easy
You'll practice: Emulsifying · Folding
- Savory
- No cook
Instructions
-
Drain the canned tuna in a colander and let it sit so excess liquid drips away. Drain the white beans in the same colander and shake off the liquid.
~3 min
Draining removes excess liquid so the dressing doesn't become watery and the salad stays crisp.
Draining the beans well matters more than it seems: any canning liquid left on them dilutes the lemon dressing and makes the salad watery.
-
Cut the red onion into very thin slices, about 2 mm, using a knife and cutting board.
~3 min
Thin slices soften the onion's harsh bite and distribute its flavor evenly without overpowering the salad.
-
Zest half the lemon with a zester or fine grater into a small bowl, then cut the lemon and squeeze 1 tbsp juice into the same bowl.
~2 min
Zest contains aromatic oils that add bright lemon flavor; juicing provides acidity for the dressing.
-
Add 1 tbsp olive oil, 0.25 tsp salt and 0.125 tsp black pepper to the lemon juice and zest. Whisk with a fork until the dressing looks slightly thickened.
~1 min
Whisking disperses oil into lemon juice, creating an emulsion that thickens and coats ingredients evenly.
Emulsifying Whisk vigorously until the dressing looks slightly thickened and uniform; a common mistake is adding oil too fast, which breaks the emulsion.
-
Put the drained tuna, white beans and sliced red onion in a mixing bowl. Pour over the lemon dressing and fold gently with a spoon so the beans stay whole and the tuna stays in flakes.
~2 min
Folding gently prevents breaking tuna flakes and bean skins, keeping the salad's texture intact.
Fold, do not stir, once the tuna is in the bowl: vigorous mixing breaks the flakes into paste and the salad turns heavy.
Folding Use a gentle lifting motion with a spoon to combine without breaking delicate ingredients; stop as soon as mixed to avoid turning tuna into paste.
-
Chop the parsley leaves and fold 2 tbsp into the salad. Taste and add a pinch more salt if needed before serving.
~1 min
Folding Use a gentle lifting motion with a spoon to combine without breaking delicate ingredients; stop as soon as mixed to avoid turning tuna into paste.