Mediterranean Tuna and Bean Salad


Fresh lemon juice, parsley, and olive oil make this salad lighter than may-based alternatives.  It’s great for the warmer months!


  • 1 (5 oz.) can of solid white tuna in water, drained (You can also use your favorite tuna in a pouch)
  • 1 (15 oz.) can of cannellini beans, drained and rinsed
  • 6 radishes, cleaned, trimmed and chopped
  • 1 large lemon, zested and juiced
  • 1/3 cup chopped parsley
  • 4 1/2 tsp. extra virgin olive oil
  • Salt & pepper to taste


Combine all ingredients in a large bowl and gently mix until incorporated.  Serve in lettuce cups or with crackers.  Refrigerate any leftovers.

(Photo by Kelly Rossiter at Treehugger)


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