Heirloom Tomato Tuna & White Bean Cool Protein Plates

Tuna and white bean salads have long been a Mediterranean lunch staple, built for ease from the pantry. This cool no-cook plate pairs oil-packed tuna and cannellini with thick heirloom tomatoes, sweet corn, and bright capers.

Serves 4 · 15 min prep

Estimate for one serving

• 340 cal
• 26g protein
• 22g carbs
• 16g fat
• 7g fiber

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Ingredients

• 2 cans (5 oz each) canned tuna in olive oil, drained
• 1 can (15 oz) canned cannellini beans, rinsed
• 4 medium heirloom tomatoes, thickly sliced
• 1 cup fresh sweet corn kernels
• 1/2 cup celery, finely diced
• 1/4 cup fresh parsley, chopped
• 2 Tbsp capers, drained
• 3 Tbsp lemon juice
• 3 Tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• optional crusty bread or crackers for serving

Instructions

1. 1Drain the tuna and flake it into a medium bowl, keeping some larger chunks for texture.
2. 2Rinse and drain the cannellini beans thoroughly, then add them to the tuna.
3. 3Stir in the raw corn kernels, diced celery, chopped parsley, and capers.
4. 4Whisk together the lemon juice, olive oil, Dijon, salt, and pepper until the dressing looks creamy and emulsified.
5. 5Pour most of the dressing over the tuna-bean mixture and fold gently so the beans stay whole.
6. 6Arrange thick slices of heirloom tomato in a single overlapping layer on four plates or shallow containers.
7. 7Spoon the tuna-bean salad generously over and beside the tomato slices.
8. 8Drizzle any remaining dressing over the tomatoes so they shine.
9. 9Grind a little extra black pepper on top and add a few parsley leaves for color.
10. 10Pack with a side of crusty bread or crackers if desired; the plate stays cool and satisfying without any stove time.