This tuna and white bean salad is a fresh, protein-packed lunch that comes together in minutes yet tastes bright, creamy and satisfying. Tender tuna, soft white beans, crisp cucumber and boiled eggs are tossed with dill and light sour cream for a simple bowl that never feels heavy. If you enjoy quick tuna lunches, try our Tuna Salad with Pickles and Tuna & Egg Salad with Olives.
Ingredients
- 150 g (5 oz) fresh cucumbers
- 2 hard-boiled eggs
- 150 g (5 oz) canned white beans, drained and rinsed
- 1 can of tuna, drained
- Fresh dill
- 2 tbsp light sour cream
- Salt to taste
Instructions
- Arrange the boiled eggs, cucumbers, drained white beans and tuna on a plate.
- Add the sour cream, dill and salt; mix well. For more healthy salad ideas, see Allrecipes and Serious Eats.
Tips
- Rinse the beans well so the salad stays fresh and not starchy.
- Chill the salad briefly before serving for the best flavor.
- Add extra dill or a squeeze of lemon if you like a brighter finish.
Nutrition: per serving: 330 kcal, protein 52 g, fat 11 g, carbs 6 g.