Mediterranean White Bean and Tuna Salad

This is the kind of dish that proves simple ingredients, when they're truly excellent, need almost nothing else—a stunning weekend lunch that feels both light and deeply satisfying.

Ingredients:

• 2 cans (400g each) white beans, drained and rinsed
• 2 cans (185g each) quality tinned tuna, drained
• 4 ripe tomatoes, cut into bite-sized chunks
• 1 red onion, thinly sliced
• 1 cucumber, diced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• Sea salt and cracked pepper to taste
• Optional: crumbled feta cheese

Method:

1. Whisk together olive oil, vinegar, and garlic in a small bowl; season with salt and pepper.
2. Combine beans, tuna, tomatoes, onion, and cucumber in a large bowl.
3. Pour dressing over and gently toss to coat.
4. Fold through parsley and mint just before serving.
5. Top with feta if using, and serve at room temperature or chilled.

Full recipe at The Kitchn →

Chef's tip: Use the best tinned tuna you can find—often imported European or Japanese varieties taste like something else entirely. The upgrade transforms this from everyday to genuinely special.