Italian Tuna and White Bean Salad

Ingredients

• Sun-Dried Tomatoes 5 oz
• Canned Baby Beets 15 oz
• Natural Yogurt 5 oz
• Olive Oil 2 spoons
• Lemon 1 piece
• Dried onion powder ¼ spoons
• Canned tuna in its own juice 10 oz
• Celery stalk 3 pieces
• Capers 3 spoons
• Parsley 0 oz
• Beans to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Pat the sun-dried tomatoes with a paper towel to remove excess oil, then chop them into small cubes.

Step 2

Blend half of the beans with the Greek yogurt in a blender.

Step 3

Add olive oil, lemon zest and juice, salt, pepper, and onion powder to the blender bowl. Blend until smooth.

Step 4

In a bowl, break up the tuna meat, leaving it rather chunky.

Step 5

Finely chop the celery and chop the parsley.

Step 6

Combine the celery, capers, parsley, tomatoes, the remaining beans, and tuna.

Step 7

Drizzle with a Greek yogurt dressing on top. Gently mix with a spatula.

Step 8

This salad can be enjoyed both on its own or as a sandwich by placing it on a toasted slice of bread or between two slices of toast.