White Beans with Tinned Fish
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Prep Time: 10 mins | Cook Time: 0 mins | Serves: 2
Ingredients
1 can reduced sodium white beans (navy, cannellini, great northern), drained
1 can canned tuna packed in oil, drained and flaked
1 small shallot, thinly sliced
¼ c fresh flatleaf parsley, chopped
½ tsp garlic powder
1/8th tsp kosher salt
1/8th tsp ground black pepper
1 Tbsp olive oil
½ fresh lemon, juiced
Directions
Thinly slice the shallot and soak in an ice bath for a few minutes while prepping the other components of the salad.
Open the can of beans, drain off most of the liquid, and add to medium-sized bowl.
Open the can of tuna, drain, and flake before adding to the beans.
Add garlic powder, salt, pepper, lemon juice and olive oil to taste. Gently fold in chopped parsley, reserving some for topping.
Portion into bowls, top with remaining parsley, serve and enjoy!
Notes
Select a high-quality canned or jarred fish packed in oil. Tuna, salmon, or trout would all work well in this salad.
Use a high-quality finishing olive oil for best flavor.
Optional add-ins could include cherry tomatoes, capers, chili flakes, or fresh minced garlic in place of the powdered.
Use red, yellow, or green onion instead of shallot, or use ½-1 tsp onion powder if you don’t care for raw onions.
Flavor alternatives could include lime juice or white wine vinegar in place of lemon juice, or fresh cilantro or basil instead of parsley.
Enjoy as a stand-alone salad or atop a bed of salad greens. Serve over toast or with a side of crackers.
Prep this salad just before you plan to eat it as these flavors work best at room temperature.
Nutrition: (per serving) Calories: 377 kcals | Total Fat: 12.5 g | Sat Fat: 2 g | Sodium: 617 mg | Carb: 40 g | Fiber: 11 g | Protein: 27 g.
In the Kitchen | May 2025
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