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Yesterday I didn’t have much time to make lunches for the week so I was looking for something quick, easy and healthy. I like this recipe because it is a great source of protein and fibre, so it keeps me going through the afternoon! I added red pepper for an additional serving of vegetables, and cut up some carrot sticks on the side. You can also use chopped, cooked chicken breast or a can of salmon instead of tuna as a variation. Lightly steamed or roasted asparagus would also be a great addition to the salad.


  • 2 cans white beans (19oz)
  • 2 cans tuna, drained
  • ¼ cup olive oil
  • ¼ cup finely chopped red onion
  • juice of a lemon
  • 2 tbsp red wine vinegar
  • 2 cloves garlic, crushed
  • ½ cup chopped fresh parsley
  • salt and pepper to taste


Drain and rinse beans thoroughly and toss with all other ingredients. Serve at room temperature or slightly chilled.