I don’t know about you, but when I get home from work, I am exhausted. I don’t want to do anything, except maybe take a nice 10 hour nap. But I have business things to do for Pamela Greer Photography and I have two mouths to feed, mine and my husband’s.
We eat out usually two night’s a week, or rather I don’t cook two night’s a week. On Wednesday’s my husband brings home some kind of takeout and on Saturday’s we usually eat out somewhere. Which means, I need to have something made 5 days a week. It can feel daunting and times, but what makes it manageable is wonderful, quick, easy recipes like this.
This sweet, simple salad from Donna Hay, The Instant Cook was everything I wanted it to be. It’s made all in one bowl, is super healthy with beans and tuna and spinach. Served with a slice of homemade crusty bread and a glass of your favorite vino, you are a rock star.
Lemon, Tuna, and White Bean Salad
- 14oz can tuna, drained
- 14 1/2 oz can white beans, drained and rinsed
- 1/2 cup roughly chopped parsley
- 2 tablespoons capers
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- sea salt and cracked black pepper
- 2 small cucumbers, thinly sliced (I diced mine)
- 3 1/2 oz baby spinach leaves (I used a spring salad blend)
Place the tuna, white beans, parsley, capers, lemon juice, olive oil, salt and pepper in a bowl and toss gently. Let stand for about 5 minutes. Place the cucumbers and spinach on plates, top with the tuna mixture and serve.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.