MoodRecipe.
Herby tuna salad with white beans, celery, capers, and red onionNo slump fuel

Lunch · Mediterranean

Herby Tuna Crunch Salad

Tuna, white beans, celery, capers, and fistfuls of herbs in a sharp mustard vinaigrette.

12 minutesEasy difficulty35g protein
Why it fits

High protein, pantry speed, and lots of crunch make this a practical concentration meal.

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01 Gather

Ingredients

Makes 2 generous servings

  • 1 can olive oil tuna
  • 1 can white beans
  • 2 celery stalks
  • 2 tbsp capers
  • 1 cup parsley and dill
  • 1 lemon
  • 1 tsp Dijon mustard

02 Make

The good part

  1. 01

    Drain the tuna and beans.

  2. 02

    Whisk lemon juice, mustard, olive oil, salt, and pepper.

  3. 03

    Toss everything gently, keeping the tuna in generous flakes.

03 Know before you cook

Small details, better dinner.

Practical notes for getting the texture right, adapting the ingredients, and saving what is left.

Technique notes
  • Fold rather than stir so the tuna stays in substantial flakes.
  • Taste before adding salt because tuna and capers already bring salinity.
Useful swaps
  • Chickpeas can replace white beans.
  • For a fish free version, double the beans and add toasted sunflower seeds.
Storage & reheating

Refrigerate in an airtight container for up to 2 days. Refresh with lemon juice and herbs before serving.

Recipe imagery is an original digital editorial illustration of the named dish. See our publishing and imagery standards.

Per serving, approximately

430 calories35g protein10g fiber
Nutrition is an estimate and may vary with brands and portions.

04 The kitchen edit

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