What can I say about this tuna and white bean salad?
Not because it isn’t just the perfect little bite of refreshing and tangy and spa-like deliciousness we need this time of year. Rather because I am totally brain-dead.
In the last 3 weeks, I packed up half my wardrobe and sent it halfway down the eastern seaboard. I packed up a car and corralled 3 dogs into it, driving 16 hours, landing amongst palm trees, sunshine, and perfect blue skies.
And later, Mr. Hausfrau and I took a new neighborhood and empty house by whirlwind, arranging deliveries and appointments to fill that house with this little decorative touch or that little special piece. Because we had company coming and there was shiz to be done.
And now the house is done, the company is gone and I am D.O.N.E.
Fo real, yallz, I’m tured. Yes, tured. Because I’m too tired to say tired.
But, if you must know more about this salad, it’s cannellini beans and tuna, tossed with a lemony, pesto-infused vinaigrette, a smattering of sundried tomatoes, a touch of onion and parsley. It’s healthy, it’s real and if you eat it on a dainty plate, it has half the calories.
So, I’m going to go pass out by the pool with a dainty plate of this balanced on my boobies. Wish me luck.
Tangy Tuna and White Bean Salad
3 tablespoons lemon juice
2 tablespoons olive oil
1/8 teaspoon salt
1 15-ounce can cannellini (white) beans, drained and rinsed
1 7-ounce can of tuna, drained
1/4 cup onion, finely chopped
3 tablespoons parsley, chopped
2 teaspoons pesto
1 teaspoon lemon zest
2 tablespoons sundried tomato, diced
In a medium bowl, whisk together the pesto, lemon zest, lemon juice, olive oil, and salt.
Add the drained beans, tuna, onion, parsley and sundried tomatoes and toss gently to coat. Refrigerate for 30 minutes to 2 hours to blend the flavors. Serve.