White Bean Tuna Salad

In a large bowl add the beans, tuna, chopped sun-dried tomatoes, pickles, parsley, and diced onions.

Add your pressed garlic clove for flavor then drizzle everything with your favorite vinegar.

Season with sea salt and pepper to your taste.

Taste test and adjust everything at this point as you like. A teensy splash of the pickle juice or freshly squeezed lemon to taste will brighten it up if desired.

Toss everything well to combine and serve over toasted Ezekiel bread, on top of a big green salad, or in lettuce leaves/wraps.

Stays good in an airtight container in the fridge for up to 4 days.

Enjoy!

Spice Level:

Dietary