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Author Notes: As a recent college graduate and a newbie to the workforce, I'm still learning how to balance my time and budget. This recipe uses common pantry ingredients, making this lunch affordable and easy to make on a whim. Here are three reasons to love this dish: 1. This can be made in under 15 minutes from start to finish 2. You may already have most of these ingredients in your pantry 3. It's simple yet delicious. This easy salad made with tuna, cannellini beans, heirloom cherry tomatoes and topped off with a Dijon vinaigrette. Enjoy this dish with a good piece of bread or pita wedges for a portable and tasty lunch. - Constrained Cook —Constrained Cook
Food52 Review: A great recipe that utilizes ingredients you probably have right on hand and is incredibly fast to make. The flavors are really developed right away, but they also remain fresh a second day. ...which is perfect since I found that this makes enough for two servings! In just a few steps you transform canned goods instantly into a fresh-tasting, tangy salad that's ready to eat in minutes. Do not fear any "canniness!" The garlic, olive oil, and lemon are very effective there along with the fresh heirloom cherry tomatoes. And the dressing is perfect with the red wine vinegar and mustard. I added some fresh chopped herbs (parsley, thyme and chives), with some fresh lemon zest for some added enhancement, but this recipe works really well on its own, too. – Sagegreen —The Editors
5-oz cans of tuna (preferably in olive oil)
15-oz can cannellini beans
garlic clove; minced
cup heirloom cherry tomatoes (or any cherry tomato)
tablespoons olive oil
tablespoons red wine vinegar
tablespoon Dijon mustard
tablespoon lemon juice (optional)
salt and pepper
- Drain and rinse the 15-oz can of cannellini beans.
- Heat the minced garlic in 1 tablespoon of olive oil. Add the cannellini beans and toss with the olive oil.
- Once the beans are warmed through, place them in a large bowl. Add the 2 cans of drained tuna to this bowl.
- Halve the heirloom cherry tomatoes and toss them into the large bowl.
- In a small bowl, whisk together the remaining 5 tablespoons of olive oil, red wine vinegar, Dijon mustard and lemon juice (optional).
- Pour the vinaigrette over the tuna, beans and tomatoes. Add salt to taste and season generously with freshly ground pepper. Gently toss all ingredients together.
- Serve at room temperature or chilled with a good piece of bread.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Brown Bag Lunch