Serves :1 

INGREDIENTS:

• 1 can tuna in water, drained
• 1/3 cup four bean mix (or just white or red beans), drained, rinsed
• 1 tomato, deseeded, chopped
• 1 large celery stick, trimmed, finely chopped
• 1/2 small onion, halved, thinly sliced
• 1/2 cup flat-leaf parsley leaves, chopped
• 1/2 lemon, rind finely grated, juiced
• 1 garlic clove, crushed
• 1 tbsp. extra-virgin olive oil

INSTRUCTIONS:

1. In a large bowl, combine the drained tuna, four bean mix, chopped tomato, finely chopped celery, thinly sliced onion, and chopped parsley.
2. Add the finely grated lemon rind and freshly squeezed lemon juice to the bowl.
3. Add the crushed garlic and drizzle the extra-virgin olive oil over the mixture.
4. Mix all the ingredients together until well combined.
5. Serve the tuna and bean salad immediately or refrigerate for a short time to let the flavors meld together.

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

EF (Egg-Free)

NF (Nut-Free)

Nutrition Facts:

Here are some variations of the tuna and bean salad recipe:

1. Mediterranean Tuna and Chickpea Salad:
   • Substitute chickpeas for the four bean mix.
   • Add chopped cucumber, Kalamata olives, and crumbled feta cheese.
   • Dress the salad with a lemon-herb vinaigrette (olive oil, lemon juice, garlic, oregano, and basil).
2. Mexican-Inspired Tuna and Black Bean Salad:
   • Use black beans instead of four bean mix.
   • Add diced avocado, corn kernels, and diced bell peppers.
   • Season with a mix of lime juice, cumin, chili powder, and cilantro.
3. Tuna and White Bean Salad with Herbs:
   • Use white beans (cannellini or great northern beans).
   • Add chopped fresh herbs like dill, basil, and mint.
   • Dress with a simple vinaigrette (olive oil, red wine vinegar, Dijon mustard, salt, and pepper).
4. Tuna and Kidney Bean Salad with Italian Twist:
   • Use kidney beans instead of four bean mix.
   • Add diced red onion, cherry tomatoes, and baby spinach.
   • Toss with an Italian dressing (olive oil, red wine vinegar, garlic, Italian herbs, and a pinch of sugar).
5. Asian-Inspired Tuna and Edamame Salad:
   • Swap beans for shelled edamame (steamed or boiled).
   • Add shredded carrots, sliced scallions, and chopped cilantro.
   • Drizzle with a sesame-soy dressing (soy sauce, sesame oil, rice vinegar, honey, and ginger).
6. Greek Tuna and Lentil Salad:
   • Use cooked lentils instead of beans.
   • Add diced cucumber, cherry tomatoes, and crumbled feta cheese.
   • Dress with a lemon-oregano vinaigrette (lemon juice, olive oil, oregano, garlic, and salt).
7. Tuna and Garbanzo Bean Salad with Avocado:
   • Use garbanzo beans (chickpeas) as the main legume.
   • Add diced avocado, diced red bell pepper, and chopped cilantro.
   • Toss with a lime-cumin dressing (lime juice, cumin, olive oil, salt, and pepper).
8. Tuna and Cannellini Bean Salad with Sun-Dried Tomatoes:
   • Use cannellini beans as the base.
   • Add chopped sun-dried tomatoes, sliced black olives, and baby arugula.
   • Dress with a balsamic vinaigrette (balsamic vinegar, olive oil, Dijon mustard, and honey).
9. Tuna and Navy Bean Salad with Roasted Vegetables:
   • Use navy beans in the salad.
   • Add roasted vegetables like bell peppers, zucchini, and eggplant.
   • Drizzle with a lemon-herb tahini dressing (lemon juice, tahini, water, garlic, and parsley).
10. Tuna and Adzuki Bean Salad with Ginger-Soy Dressing:
    • Use adzuki beans instead of the four bean mix.
    • Add shredded carrots, sliced radishes, and chopped scallions.
    • Dress with a ginger-soy dressing (soy sauce, rice vinegar, sesame oil, fresh ginger, and honey).