White Bean Tuna Salad

When I was younger, we ate a lot of tuna salad. My mom would make a big bowl of it and we’d all sit around the table. She’d pass out slices of American cheese and we would fold them in half one way and then again the other way to tear them into perfect squares. She’d set the bowl in the center and slide Ritz crackers across the table to us as requested. We’d eat and talk and laugh. I loved it. The tuna salad wasn’t necessarily anything special, but it was good. Cans of tuna, drained by smashing the cut lid as hard as you could against the tuna to squeeze all of the juices out — save the juice for the cat, of course. Mayonnaise, yellow mustard, salt and pepper –> taste it and add more of whatever it needed.

Now that I’m an adult, I still enjoy tuna salad, but I always add a few more ingredients. This recipe pays homage to my mom and all of the special memories we made eating tuna salad. (We’ll talk about “roll night” some other time 😉 )

White Bean Tuna Salad

White Bean Tuna Salad

12 oz can of tuna, drained
15.5 oz can of cannellini beans, drained and rinsed
1 large carrot, finely shredded
1 cup frozen green peas, thawed
1/2 cup pickle or pickled jalapeno juice
1/4 cup mayonnaise
2 tablespoons dijon mustard
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika

In a large bowl, use a fork to flake the tuna into small bite sized pieces. Add the cannellini beans, shredded carrots and green peas. Stir to combine.

Add the remaining ingredients and toss thoroughly. Taste and adjust the seasoning to your preference.


One Comment Add yours

  1. pinkiebag says:

    Oh I am always looking for ways to jazz up my tuna mayo sarnies, this may be it. Thanks for sharing.


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