Every Monday I feel (am) a bit heavier from the indulgent nature of the weekend. No matter what, my good work during the week is undone by the mere presence of Friday. So at the start of each week it is nice to lighten up our meals and go fresh and healthy.
I made this salad for my parents when they were in town and forgot how delicious it is. I started making this many moons ago when my roommate was on Atkins and I scrambled for dinner ideas without carbs. It comes together in less than ten minutes and is the perfect summer dinner that fills you up but not out.
Tuna & White Bean Salad
1- 12oz can of tuna
1 - 15oz can of cannelini beans
handful of chopped flat leaf parsley
1/4 cup of onion or scallion, minced
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
salt & pepper
2 hearts of romaine lettuce, chopped
Toss the first six ingredients in a bowl and combine well. Season to taste with salt and pepper, add more vinegar and oil if needed.
Place a large handful of romaine on each plate. Dress with the juice of the lemon and some salt and pepper. Scoop portions of the tuna salad on top. Serve immediately.
You can make the tuna salad in advance and it keeps in the fridge well for a couple of days.