Healthy Dinner Recipe: Skipjack Tuna & White Bean Salad
This weekend talking with the husband I promised to take better care of my health. Along with a new exercise routine, we started to meal plan again to have healthy dinner recipes and make better choices. One of those better choices is having more salads.
Now, salads can be boring. Luckily, we found Ocean Naturals Skipjack Tuna. It feels so good when you look at an ingredients list where you can pronounce every ingredient on that list! One feature that we loved was going to Ocean Naturals website and entering the code on the back of the can to learn where that specific tuna came from. Love that is good for the planet because this is wild caught tuna.
Before going into the details on how to put together this Tuna and white bean salad, let me tell you that I was very impressed with how great this tuna tasted. I know you maybe thinking that canned tuna is canned tuna but let me tell you, this skipjack tuna tasted so fresh and when the packaging said chunks, they mean it. In my experience, canned tuna was only for creamy salads because of its texture. That changes now!
As for the dressing we used an anchovy vinaigrette. You could use a Dijon mustard vinaigrette as well.
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- 1/2 bunch of asparagus
- 1 can Ocean Naturals Skipjack Tuna
- 1 can small white beans in water, drained and washed
- 1 small sweet onion, very finely chopped
- salt and pepper, to taste
- Wrap the asparagus in a wet paper towel and place seams side down on a microwave ready plate.
- Cook for two and a half minutes. (Give from 30 seconds to another minute if the asparagus is thick.)
- Let the asparagus stand covered for another two minutes.
- Cut the asparagus in pieces.
- In a large serving bowl, add the tuna, beans, onion, and asparagus and toss all together.
- Drizzle the salad with the anchovy vinaigrette.
- 1 medium garlic clove
- 3 anchovy fillets, minced
- 1/2 tsp Dijon mustard
- 2 tbsp champagne vinegar
- ⅓ cup extra-virgin olive oil
- Salt and pepper, to taste
- With a microplane grate the garlic in a small mixing bowl.
- Add the anchovies, mustard, vinegar and olive oil to the bowl and mix well.
- Taste and adjust seasoning with salt and pepper.