No-Cook Tuna and White Bean Salad
Two cans, a lemon and a bowl. We keep these on the pantry shelf as an emergency lunch, and it has saved more workdays than we would like to admit.
- Hands-on
- 10 min
- Total
- 10 min
- Serves
- 2
- Dishes
- 1 bowl, 1 fork, 1 can opener
Why this works for an ADHD brain
- Everything comes from the pantry, so it does not depend on a fresh grocery run.
- High in protein, which keeps the afternoon crash further away.
- One bowl, no heat, done in the time it takes to open the cans.
Ingredients
- 2 cans (5 oz each)tuna in olive oil or water(drained)
- 1 can (15 oz)cannellini or other white beans(drained and rinsed)
- ¼red onion, finely chopped(or 2 tbsp jarred pickled onions)
- 2 tbspolive oil
- 1lemon, juiced
- 2 tbspchopped parsley(optional)
- to tastesalt and pepper
Steps
- 1
Put the tuna and beans in a bowl.
- 2
Add the onion, olive oil, lemon juice, salt and pepper.
- 3
Stir gently so the beans stay whole, and add parsley if you have it.
- 4
Eat as is, on toast, with crackers or over a bag of salad greens.
Where this usually stalls
Chopping the onion.
Skip it or use jarred pickled onions or capers. The salad still works.
Even lazier version
Tuna, beans and a squeeze of bottled lemon juice, eaten with crackers.
Easy swaps
- Use chickpeas instead of white beans.
- Swap tuna for canned salmon or a rotisserie chicken breast.
- Add chopped cucumber or cherry tomatoes.
Leftovers
Keeps 2–3 days in the fridge in a sealed container.
Frequently asked questions
How long does tuna salad keep in the fridge?
About 2–3 days in a sealed container. Keep it cold and do not leave it out at room temperature for more than two hours.
Is tuna in oil or water better here?
Tuna in olive oil is richer and you can use some of its oil as dressing. Tuna in water works too; just add a little more olive oil.