Tuna & White Bean Salad

• 2 cans, drained canned tuna (wild-caught in olive oil)
• 1 can (15 oz) canned cannellini beans
• 1/4, thinly sliced red onion
• 2 stalks, diced celery
• 1/4 cup, chopped fresh parsley
• 1, juiced lemon
• 2 tbsp olive oil
• 4 cups arugula

Instructions

1. Drain and rinse the beans; drain the tuna.
2. In a bowl, combine the tuna, beans, onion, celery, and parsley.
3. Dress with the lemon juice, olive oil, salt, and pepper, flaking the tuna as you toss.
4. Serve over a bed of arugula, or pack the salad and greens separately for later.

Tips

• Choose tuna packed in olive oil for better flavor and healthy fats; drain but do not rinse it.
• Skipjack tuna is lower in mercury than albacore — a good default for regular eating.

More lunch recipes

Mediterranean Quinoa Bowl

A make-ahead grain bowl with quinoa, chickpeas, and lemon-herb dressing that holds up beautifully for meal prep.

Lunch · Easy · 35 min · 4 servings

Rainbow Chicken Meal-Prep Boxes

Sheet-pan chicken and vegetables portioned into four lunches — the classic prep that actually keeps you on track.

Lunch · Medium · 50 min · 4 servings

Lentil Tabbouleh

A protein-boosted twist on the herb-heavy Levantine salad, with lentils standing in for some of the bulgur.

Lunch · Easy · 40 min · 4 servings

Roasted Veggie Buddha Bowl with Tahini

A build-it-your-way bowl of roasted vegetables, grains, and a creamy lemon-tahini sauce.

Lunch · Medium · 45 min · 4 servings