Now that summer is here, I am officially either making all of my meals on the grill, or making recipes that don’t involve any cooking. Okay, that might be a slight exaggeration because my neighbors might think it’s a little strange when I start cooking my eggs on the grill at 7 a.m. but I think you know what I mean. Very little stove action happens from June-August in my house.
We’ve already had a stretch of insanely hot temperatures in Minnesota and the entire time I couldn’t even think about turning on my oven. Plus I feel like I naturally want to spend less time in my kitchen during the summer, which makes me gravitate toward recipes that require the least amount of time to make.
This White Bean Tuna Salad requires absolutely, positively no turning on an oven, stovetop, or grill. It’s a light and healthy dish that has simple but delicious ingredients. I made it with StarKist Selects E.V.O.O Yellowfin Tuna, which I first used in my Tuna Sushi Rice Bowls, and I’m officially obsessed with it. It’s packed in olive oil, giving it a much richer flavor than the tuna that’s packed in water.
You can serve this as you would any tuna salad – as a sandwich, on top of greens, or just on its own. This tuna salad is a great healthy alternative to your typical tuna salad as it’s not loaded with mayonnaise. The combination of the yellowfin tuna in olive oil with lemon juice, onion, bell pepper, and parsley gives it a ton of flavor.
So tell me – what’s your favorite way to eat tuna?! Do you also prefer no-cook meals in the summer?
This is a sponsored post written by me on behalf of StarKist Selects E.V.O.O.