Italian Tuna Salad With Beans (Printer-Friendly)

Vibrant mix of tuna, beans, sun-dried tomatoes, and capers, tossed in creamy lemon Greek yogurt dressing.

# What You’ll Need to Cook:

→ Salad Base

01 - 45 grams finely chopped sun-dried tomatoes, dry-packed or oil-packed
02 - 425 grams canned cannellini beans, rinsed and drained, divided
03 - 150 grams non-fat plain Greek yogurt
04 - 30 millilitres extra virgin olive oil
05 - Zest and juice of 1 small lemon (approximately 4 millilitres zest and 45 millilitres juice)
06 - 1 teaspoon kosher salt
07 - 0.5 teaspoon ground black pepper
08 - 0.25 teaspoon onion powder
09 - 340 grams canned wild caught solid pack tuna in water, drained
10 - 3 stalks celery, finely diced
11 - 45 grams capers, rinsed and drained
12 - 8 grams finely chopped fresh parsley

→ Optional for Serving

13 - English muffins or whole grain bread
14 - Fresh greens such as spinach, arugula, or chopped romaine

# Steps to Prepare:

01 - Place the sun-dried tomatoes in a small bowl and cover with hot water. Set aside to reconstitute while preparing the remaining ingredients.
02 - In a food processor fitted with a steel blade, combine 180 grams (3/4 cup) of cannellini beans and the Greek yogurt. Blend until beans are broken down and incorporated. Add olive oil, lemon zest and juice, salt, pepper, and onion powder. Process until smooth, scraping down the sides as needed.
03 - Flake the drained tuna into a large mixing bowl, leaving large chunks intact. Add diced celery, rinsed capers, chopped parsley, and the remaining cannellini beans.
04 - Drain and pat dry the rehydrated sun-dried tomatoes. Add the tomatoes to the bowl with the tuna mixture.
05 - Pour the yogurt dressing over the salad ingredients. Gently stir with a spatula to combine, then use a fork to further mix and break up any ingredient clumps, ensuring even distribution.
06 - Serve as desired: open-faced on toasted English muffins or bread, as a sandwich with greens, or atop a bed of fresh greens.

# Extra Cooking Tips:

01 - If using oil-packed sun-dried tomatoes, skip the rehydrating step and simply pat away excess oil before incorporating.
02 - Store leftovers in an airtight container in the refrigerator for up to 4 days.
03 - For best texture, freezing is not recommended as it may alter consistency; drain any liquid after thawing if frozen.

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