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Hangry mom and dads tuna sald

Give tuna another chance with this filling but light twist on tuna salad.
Prep Time 10 mins
Servings 4


  • Strainer
  • Can opener
  • Container with lid
  • Kitchen sheers (sharp knife also works)


  • 2 5 oz can tuna recommend the safe catch variety
  • 1 can/box cannelini white beans
  • 1 can/box garbanzo beans chickpeas
  • 4 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • salt & pepper to taste pink or celtic sea salt
  • 1 handful chopped fresh basil


  • Gather your ingredients and equipment
  • Drain tuna and add to container
  • Drain, rinse beans and add to container
  • Add oil, vinegar, S&P and mix ingredients
  • Test taste and add any extras of the ingredients
  • Use kitchen sheers to cut up basil and add generously to mixture.


Keeps well in the fridge for 5 days. Occasionally I will hold off on the basil and add it daily as I separate servings for lunches. But either way the basil will hold up fine. So easy and tasty that it will go fast. Serve along side fruit and Van's gluten free crackers or Triscuits.