Description
Stretch your tuna salad with white beans for a hearty, protein-packed twist on a classic tuna salad sandwich! The creamy beans blend seamlessly with tuna, Dijon, red onion, and crunchy celery; this budget-friendly upgrade is perfect for sandwiches, wraps, or salads.
Ingredients
Scale
- 1 can (170g / 5-6 oz) tuna in water, drained
- 1 can (540ml / 19 oz) white kidney beans, drained and rinsed
- 1 stalk celery, finely chopped (about ½ cup)
- 2 tbsp minced red onion
- 2 tbsp minced parsley
- 1/4 cup mayonnaise
- 2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 slices whole grain bread, for serving
Instructions
- Add beans to a large mixing bowl, using a fork mash 3/4 of the beans into a chunky paste. Add the drained tuna and use a fork to break it into smaller flakes.
- Add the celery, red onion, and parsley to the bowl, stir to mix evenly.
- Add the mayonnaise and Dijon mustard. Gently fold until all ingredients are evenly coated.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Your patience will be rewarded with a more flavorful salad.
- Enjoy on its own, in a sandwich, or over a bed of greens.