Some of my favorite ingredients come together in a beautiful color palette. White bean, tuna, and Castelvetrano Olive Salad is a delight. It’s hearty, salty, herby, and oh so nutritious.
Let’s just break down the nutrition in this salad:
- Omega-3 fatty acids: I don’t get nearly enough omega-3s in my diet, so when I get the chance, I take it. Tuna is a source of these anti-inflammatory fats and when you choose tuna in olive oil, you get heart-healthy monounsaturated fats too!
- White beans: It doesn’t matter if you choose navy beans, white limas, or cannellini beans, you’ll get an amazing amount of gut-healthy fiber.
- The pesto! It’s packed with vitamin C from the cilantro and the lemon and more plant-based omega-3s from the walnuts.
The Castelvetrano olives are somewhat of an obsession right now. They are milder than regular Spanish green olives and they aren’t stuffed with a pimento. They will have the crave-able saltiness that work perfect in this salad. Make some focaccia to go with it and that’s all you need!
Try this White Bean, Tuna, and Castelvetrano Olive Salad and let me know how you like it. It’s a cinch to pull together and is awesome for meal prep—it just keeps getting better!
PrintWhite Bean, Tuna, and Castelvetrano Olive Salad
This is a true Mediterranean delight. Creamy white beans, briny olives, and luscious tuna in olive oil make a super quick lunch that packs well and is delightfully nourishing.
- Total Time: 25 minutes
- Yield: 2 servings 1x
Ingredients
1 small yellow onion, diced
1 tablespoon extra virgin olive oil
1, 15 ounce can of white beans (navy, cannellini, etc.), drained and rinsed
1, 5-ounce can of tuna in olive oil
1/2 cup Castelvetrano olives, pitted and sliced in half
Cilantro Lemon Pesto
1/2 cup fresh cilantro
Juice of 1 lemon
1 clove of fresh garlic
1/4 cup chopped walnuts
1/4 cup extra virgin olive oil
1/4 teaspoon kosher salt
Instructions
In a medium skillet over medium low heat, add 1 tablespoon of olive oil and the diced onion. Sauté for 15 minutes, or until the onions are soft and slightly caramelized.
While the onions are sautéing, drain and rinse the beans and add to a serving bowl or plate. Add the tuna, and olives
Make the pesto: Put all of the ingredients in a food processor and blend until smooth.
When the onions are done, add them to the beans, tuna, and olives. Drizzle with the cilantro-lemon pesto and lightly toss.
- Prep Time: 10
- Cook Time: 15