Tuna and Bean Salad
4 servings
30 minutes
Tuna and bean salad is a light and nutritious dish that combines the freshness of vegetables with the rich flavor of seafood. The history of such salads traces back to Mediterranean culinary traditions where fish, greens, and legumes were often combined. The star ingredient here is tuna – tender, salty, and protein-rich. Red beans add texture and mild sweetness while fresh cucumber provides crunch and juiciness. A dressing made from Greek yogurt with mustard and lemon juice adds zest and highlights the natural flavors of the ingredients. This salad is perfect for a quick dinner or nutritious snack; it pairs well with whole grain toast or fresh herbs. Its simplicity in preparation makes it indispensable in everyday menus, bringing freshness and health to every meal.
1
Mash the canned tuna with a fork, draining the liquid first.
- Tuna: 1 jar
2
Wash the Beijing cabbage, trim the tough white core, and finely chop the green leaves.
- Napa cabbage (pak choi type): 200 g
3
Add chopped cabbage and canned beans to the bowl with tuna.
- Napa cabbage (pak choi type): 200 g
- Red kidney beans: 1 jar
4
Add diced cucumber in large cubes.
- Cucumbers: 2 pieces
5
Add 1 teaspoon of Dijon mustard to the Greek yogurt.
- Greek yoghurt: 3 tablespoons
- Dijon mustard: 1 teaspoon
6
Pour 1 teaspoon of olive oil.
- Olive oil: 1 teaspoon
7
To salt.
- Salt: to taste
8
Add ground black pepper.
- Ground black pepper: to taste
9
Add a few drops of lemon juice.
- Lemon juice: to taste
10
Mix well.
11
Add sauce to the salad.
12
Mix everything well. The salad can be served immediately.
