Move over mayo! This tuna and white bean salad sure isn’t missing it. Using mashed white beans and Greek yogurt this tuna salad has an even better texture than the original and tastes amazing. With the addition of Dijon mustard, capers, chives, and lemon this will soon become your go-to tuna salad. Perfect for lunch or any meal. This tuna and white bean salad can be served on romaine lettuce leaves, on fresh baked bread or with crackers.
- In a medium bowl, combine white beans, yogurt, mustard, capers, chives, lemon juice, and olive oil. Mash with a fork until beans are broken. Stir to combine.
- Add tuna and fold into dressing. Season with salt and pepper.
- Serve tuna salad on romaine leaves.
1 cup canned white beans, drained and rinsed
2 tablespoons Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons capers
2 tablespoons chopped chives
¼ cup lemon juice
2 tablespoons olive oil
2( 8 ounce cans tuna) drained
Salt and pepper to taste
8-12 romaine lettuce leaves
Ann's Tips and Tricks
If using tuna packed in olive oil, use the oil from the can in place of the additional olive oil instead of discarding it.