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Sunday, July 25, 2010

Tuna and White Bean Salad

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On Mondays, I'm usually motivated to cook. We typically hit up the grocery store immediately after work on Monday and something about a fridge stocked with new food gets me all excited about making dinner. Nerd much? Then, as the week goes on, my motivation starts to wane and my tiredness kicks in. That's when meals like this come into play. Simple. Fast. Easy. Did I mention fast? It literally took less than 10 minutes and dinner was on the table.

I have a lot of tuna recipes on my blog and this particular salad is probably one of my favorites. I loved the bright flavor the fresh lemon zest and juice added. If you're not a fan of tuna, I think this would also taste good with chicken as well. Stuffed in a pita pocket with romaine, this was an ideal dinner for the latter half of the week!

Tuna and White Bean Salad
adapted from Erin's Food Files

-2 cans of tuna, drained
-1 can white beans, drained and rinsed
-1 jar (12 oz.) roasted red peppers, drained and roughly chopped
-2 tbsp capers
-zest of 1 lemon
-juice of 1 lemon
-1 tbsp extra-virgin olive oil
-1/2 tsp salt
-1/2 tsp pepper
-pita pockets & romaine lettuce, for serving

1. Mix tuna, beans, red peppers, lemon zest, and capers in a large bowl.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over tuna mixture and mix to combine.
3. Serve salad in pita pockets with romaine lettuce.