Delicious & Easy
Lemon Pepper Tuna and White Bean Tartine
Tartine is just a fancy way of saying "toast", and this lemony tuna and white bean version by Haley Hazell is so easy, it's sure to become a go-to summer lunch. Light, bright, and mayo-free, this is not your grandma’s tuna salad.
Be sure to use local San Diego canned tuna from American Tuna Company and Catalina Offshore Products.
SPECIAL THANKS TO OUR SPONSOR GRANGETTO'S FARM AND GARDEN SUPPLY IN ESCONDIDO.
Ingredients for
Lemon Pepper Tuna and White Bean Tartine
1 can of tuna packed in olive oil, drained
1 can of white beans, drained and rinsed
½ red onion, thinly sliced
2 cups arugula
1 lemon, zested and juiced
3 tablespoons extra virgin olive oil
1 teaspoon black pepper
2 teaspoons salt
4 slices of bread, toasted
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Instructions for
Lemon Pepper Tuna and White Bean Tartine
In a medium mixing bowl add tuna and flake with a fork. Add white beans, red onion, arugula, lemon zest and juice, olive oil, black pepper, and salt.
Toss together and then spoon the salad over toast. Finish with more freshly cracked black pepper and a sprinkle of flaky salt.
Frequently asked
Questions About This Recipe
Can you make this gluten-free?
Absolutely. Use the best bread of choice for you or try serving the salad in a lettuce cup instead.
Can you make this 100% plant-based?
Sure can. Try swapping heart of palm or another can of beans for the tuna.
