Tuna & white bean lunch

AI-generated serving illustration; the recipe has not been kitchen-tested.

Ingredients

• 480 g Canned light tuna, drained
• 600 g White beans, drained
• 400 g Cucumber
• 400 g Cherry tomatoes
• 40 ml Olive oil
• 2 whole Lemon
• 20 g Fresh parsley

Quantities scale with servings; cooking times may change for larger batches. Dry grains and raw meat weights are specified.

Make it

1. Drain the tuna. Drain and rinse the white beans.
2. Chop cucumber, tomatoes and parsley. Combine with beans in a large bowl.
3. Whisk olive oil and lemon juice. Add dressing and gently fold in the tuna. Season to taste.
4. Divide into four containers and refrigerate promptly. For best texture, keep vegetables and dressing separate until serving.

Allergens & nutrition

Fish; check canned-product labels.

Nutrition is a rounded planning estimate per serving, including listed ingredients. Brands, substitutions and cooking losses change the result. Optional additions are excluded. This recipe concept has not yet been kitchen-tested.

Refrigerate or freeze promptly in shallow containers. Follow our safe batch-cooking guide and Health Canada’s cooking-temperature guidance.