When the weather changes from the warmth of Spring to the heat of Summer, we don’t cook as much. We tend to look for grilled, lighter or no-cook meals. And we often turn to appetizers with lots of produce or hearty salads for dinner. This recipe is one of the latter.

We like to make tuna salad for lunch in the warmer months. And while this recipe is technically a ‘tuna salad’, it is more of an entree dinner option than a light lunch option. With both cannellini beans and tuna as protein sources, it is a hearty meal. And perfect for a warm Summer evening no-cook meal!

White Bean Tuna Salad

White Bean & Tuna Salad (adapted from bhg.com) Total Time Required: 20 minutes, Yield: 6 cups, Makes: 4 servings

Ingredients:

• 15-ounce can cannellini beans, rinsed and drained
• 10 ounces tuna packed in water, drained
• 2 cup lightly packed arugula or spinach
• 1/2 small red onion, chopped
• 1/4 cup fresh flat-leaf Italian parsley, chopped
• 1/4 cup red wine vinegar
• 3 tablespoon extra virgin olive oil
• 1/2 teaspoon dried leaf oregano, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 lemon

Directions:

In a large bowl combine the beans, tuna, red onion, and parsley.

Combine the beans, tuna, onion, and parsley.

In a screw-top jar combine the vinegar, oil, oregano, juice from half a lemon, salt, and pepper. Shake well to combine.

Combine the dressing ingredients.

Pour the dressing over the tuna mixture and toss gently to combine.

Pour the dressing over the tuna mixture.

Add in the arugula, gently tossing.

Gently toss in the arugula.

Serve with toasted crusty bread, if desired.

Serve with bread if desired.

This is a complete and delicious meal!  ~Linda

White Bean & Tuna Salad ( adapted from bhg.com) Total Time Required: 20 minutes, Yield: 6 cups, Makes: 4 servings

Ingredients:

• 15-ounce can cannellini beans, rinsed and drained
• 10 ounces tuna packed in water, drained
• 2 cup lightly packed arugula or spinach
• 1/2 small red onion, chopped
• 1/4 cup fresh flat-leaf Italian parsley, chopped
• 1/4 cup red wine vinegar
• 3 tablespoon extra virgin olive oil
• 1/2 teaspoon dried leaf oregano, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 lemon

Directions:

In a large bowl combine the beans, tuna, red onion, and parsley.

In a screw-top jar combine the vinegar, oil, oregano, juice from half a lemon, salt, and pepper. Shake well to combine.

Pour the dressing over the tuna mixture and toss gently to combine. Add in the arugula, gently tossing. Serve with toasted crusty bread, if desired.