No-Cook Tuna White-Bean Heirloom Tomato Plates

Rooted in Italy’s beloved tonno e fagioli, this no-cook lunch keeps the spirit of oil-packed tuna and creamy cannellini beans. Heirloom tomato wedges and sweet corn make the plate bright, cool, and ready in minutes.

Serves 4 · 15 min prep

Estimate for one serving

• 390 cal
• 32g protein
• 28g carbs
• 18g fat
• 10g fiber

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Ingredients

• 2 cans (5 oz each) canned solid white tuna in olive oil, drained
• 1 can (15 oz) canned cannellini beans, rinsed
• 3 cups heirloom tomatoes, wedged
• 1 1/2 cups fresh sweet corn kernels
• 2 celery stalks, thinly sliced
• 1/4 cup red onion, finely diced
• 1/3 cup fresh parsley, chopped
• 3 Tbsp extra-virgin olive oil
• 1 1/2 Tbsp red wine vinegar
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 cups baby arugula
• 4 lemon wedges

Instructions

1. 1Flake the drained tuna into a large bowl, keeping some larger chunks for texture.
2. 2Add the rinsed cannellini beans, fresh corn kernels, sliced celery, diced red onion, and chopped parsley.
3. 3Whisk the olive oil, red wine vinegar, Dijon, salt, and pepper in a small bowl until the dressing looks creamy and emulsified.
4. 4Pour the dressing over the tuna-bean mixture and fold gently so everything is coated without mashing the beans.
5. 5Arrange a bed of baby arugula on four plates or pack into lunch containers.
6. 6Spoon the tuna-white-bean salad over the greens, then nestle the heirloom tomato wedges the edges.
7. 7Squeeze a lemon wedge over each plate just before serving or packing so the acid stays bright.
8. 8If meal-prepping, keep the arugula separate until ready to eat so it stays crisp.
9. 9Taste and add an extra pinch of salt or pepper if the tomatoes are especially sweet.