Lemon, Tuna and White Bean Salad

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.

Serves 4

 

This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.