Canned tuna can be tasty, but as someone who has been mayo-averse my entire life, tuna salad was never something I considered as a meal option. Fortunately, I spotted a tasty snack idea in
Martha Stewart Living and adapted it a bit to make it into a multi-day lunch option. I based my recipe on one can of tuna per day I planned to have the salad for lunch.
3 cans tuna in olive oil
2 cans cannellini beans
some pitted kalamata olives, cut in half
some raisins
some cilantro (or parsley), chopped
the juice of one lemon
freshly ground pepper
mix the above together. refrigerate for a while before eating to let the flavors combine. the olive oil from the fish and the lemon juice make a fine dressing.
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