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You are here: Home / Recipes / Main Entree / Tuna and White Bean Salad with Kale Pesto – An Easy Lunch!

Tuna and White Bean Salad with Kale Pesto – An Easy Lunch!

February 27, 2016 By Whitney Reist

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This Tuna and White Bean Salad with Kale Pesto is a breath of fresh air for my lunch box – simple, fresh and clean flavors bring a much-needed update to a lunchtime classic!

Tuna and White Bean Salad with Kale Pesto is an updated, fresh take on a classic. It's easy to make, great to pack for lunch, and a healthy gluten-free option!

It’s the weeeeeeekend! Congratulations everyone, we made it through another week! I don’t usually post on Saturdays, but a quick trip to Dallas this week put me behind schedule a day. But I HAD to get this Tuna and White Bean Salad recipe to you in case you like to do your meal planning on the weekends. We’ve talked a lot about meal planning on the blog this week – particularly things I like to consider when I’m choosing recipes to make for the upcoming week. So far I’ve posted recipes for Meyer Lemon Rosemary Bread, Roasted Cauliflower Soup, and now this Tuna and White Bean Salad with Kale Pesto. I like this combination of recipes for this time of year because they hint at the flavors of spring and can be mixed and match to make a variety of easy lunches for your week.

Watch this quick video to see how I make homemade pesto:

Kale Pesto is an easy, fresh condiment you can make at home that adds a bright cheery flavor to pastas, salad, sandwiches, dips and soups!

Meyer Lemon Rosemary Bread is an easy bread you can make in a Dutch oven at home.

Personally, I’ve never been a fan of the classic version of tuna salad. Or chicken salad, for that matter. Anything coated in mayo = no good for this gal. I just can’t even! To me, tuna tastes best when it’s married with Italian or Asian flavors. For example, tuna + olives + feta + fresh herbs + lemon = yes please! Or tuna + sesame oil + sriracha + lime juice = give it to MEEEEE. Those kinds of combinations are my jam. I can get excited about eating that for lunch. Tuna + white beans + kale pesto = a protein-packed, flavor bomb of deliciousness that will fuel me up but not weigh me down. Serve it on toast, with crackers, or by itself with a side of fresh fruit. Bonus points if you make this the week of St. Patty’s because –> GREEN. You get it – now go make some and happy lunching!

Meyer Lemon Rosemary Bread is an easy bread you can make in a Dutch oven at home.

Tuna and White Bean Salad with Kale Pesto is a simple, fresh take on a lunch classic. The clean flavors in this salad make it a delicious fresh and healthy option to pack for lunch! Gluten-free, packed with protein, and can be made ahead.

Tuna and White Bean Salad with Kale Pesto

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Servings: 4 -6 servings

Ingredients

For the Kale Pesto:

  • 2 cups baby kale leaves
  • 1 cup fresh basil leaves
  • 1/4 cup unsalted roasted almonds (or slivered almonds)
  • 1 clove fresh garlic
  • 1/4 cup freshly-squeezed lemon juice
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon coarse Kosher salt
  • 1/4 teaspoon freshly-cracked black pepper
  • 1/4 cup finely grated fresh Parmesan cheese I like to freshly grate it on a microplane

For the tuna salad:

  • 2 4 ounce containers wild-caught solid albacore tuna, packed in water
  • 1 14.5 ounce can cannellini beans, drained and rinsed
  • Optional for serving: Meyer Lemon Rosemary Bread

Instructions

For the kale pesto:

  • In a food processor or high-powered blender, combine the kale, basil leaves, almonds, garlic, and lemon juice. Process for about 2 minutes until a thick paste forms. Gradually add the olive oi. You should end up with a smooth, pourable dip. Transfer to a bowl and stir in the Parmesan, salt and pepper.
  • In an airtight container, combine the tuna, beans, and ½ cup of the pesto. Store for 2-3 days and serve on toast, with crackers, or on a green salad.
  • For the extra pesto, store in the fridge for up to 10 days or freeze for later use. Use as a sandwich spread, pizza topping, pasta sauce, soup garnish, or a dip.

Tuna and White Bean Salad with Kale Pesto is a simple, fresh take on a lunch classic. The clean flavors in this salad make it a delicious fresh and healthy option to pack for lunch! Gluten-free, packed with protein, and can be made ahead.

Products I used to make this recipe:

Whitney Reist Filed Under: Main Entree, Recipes, Salads Tagged With: healthy, lunch, Make-Ahead, recipe, salad

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Previous Post: « Roasted Cauliflower Soup with Basil Pesto
Next Post: Sodium Swaps – Tips for Seasoning With Less Salt »

Reader Interactions

Comments

  1. Amy says

    March 1, 2016 at 9:50 am

    This looks delish!! I will have to start bringing this for lunch!

    • Whitney Reist says

      March 1, 2016 at 2:19 pm

      Thanks, Amy! We dietitians know how exciting it is to have a good lunch to look forward to all day 🙂

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