Photo of Celery, white bean, and tuna salad by WW

Celery, white bean, and tuna salad

7
2
2
SmartPoints® value per serving
Total Time
10 min
Prep
10 min
Serves
2
Difficulty
Easy
Celery is a long-lasting fridge staple that’s often only reached for when cooking soups or stews. But it’s wonderful in salads, where its crunch and natural salinity are most welcome. Here it pairs with creamy white beans and tuna—two pantry staples—for a pull-from-what-you’ve-got lunch that holds up well and tastes delicious. If you don’t have lemons on hand, substitute any kind of vinegar you have. And if you don’t have parsley, no worries; the salad will be delicious without it.

Ingredients

olive oil

1 Tbsp

lemon zest

½ tsp

fresh lemon juice

1 Tbsp

Dijon Mustard

1 tsp

kosher salt

¼ tsp

black pepper

¼ tsp

uncooked celery

1 cup(s), thinly sliced

no-salt-added canned drained cannellini beans

15 oz, rinsed and drained

fresh parsley

¼ cup(s), leaves (optional)

water-packed tuna fish drained

5 oz, albacore, drained and flaked

Instructions

  1. In a large bowl, whisk together oil, lemon zest and juice, mustard, salt, and pepper. Add celery and beans and toss to combine. Stir in parsley, if desired. Arrange tuna on top of salad.
  2. Serving size: 1⅓ cups

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