White Bean Tuna Salad
My White bean tuna salad is almost double the protein and tastes just as good as traditional tuna salad. I skip the heavy dressing and use avocado for a creamy texture and a lemon dressing. You've got to try it!
Servings: 4 servings
Equipment
Ingredients
- 2 (15-ounce) cans white beans drained and rinsed
- 2 (5-ounce) cans albacore tuna drained
- 2 avocados diced
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 teaspoons hot sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large bowl, add the white beans, tuna, and avocado. Drizzle with olive oil, lemon juice and hot sauce. Season with salt and pepper. Stir everything together carefully to avoid mashing the avocado too much.
- Serve immediately, or chill in the fridge for 30 minutes.
Notes
Storage: This tuna salad is best eaten right away! You can chill it in the fridge for 30 minutes first, but any longer than that and the avocado will start to brown. The salad will keep for about 2 days in the fridge—just expect the avocado not to look its best.
Nutrition
Calories: 649kcal | Carbohydrates: 56g | Protein: 38g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 36mg | Sodium: 686mg | Potassium: 1710mg | Fiber: 17g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 17mg | Calcium: 187mg | Iron: 8mg
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