Pro tip “If you squeeze fresh lemon over this salad just before eating, it will taste like you just whipped it up in the kitchen—even if you made it the night before and are dining al desko.”
1 (15-ounce) can cannellini beans, rinsed and drained
1 (4- or 5-ounce) can albacore tuna packed in olive oil, drained
1 yellow bell pepper, seeded and diced
2 Persian cucumbers, sliced
1 large green onion, trimmed and sliced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh Italian parsley (optional)
16 Lucques or other brine-cured green olives, pitted and halved
2 tablespoons chopped preserved lemon
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 cup coarsely chopped greens, such as arugula, mizuna, or romaine
1 lemon, cut in half, for garnish
- In a medium bowl, combine the beans, tuna, bell pepper, cucumber, green onion, basil,dill, parsley, olives, preserved lemon, lemon juice, and olive oil and stir to blend.
- Divide the salad between bowls or jars with lids for transport. (Can be prepared up to 2 days ahead; cover and refrigerate.)
- Divide the greens evenly among the bowls or jars, placing them at one side or on top of the tuna salad. Season the salads with coarsely ground coarsely ground pepper. Garnish each portion with one half of a lemon, cover and refrigerate, and enjoy within 6 hours.
© The Portable Feast: Creative Meals for Work and Play by Jeanne Kelley, Rizzoli New York, 2016. Images from The Portable Feast: Creative Meals for Work and Play © Ann Cutting. Neither text nor images may be reproduced without written permission from the publisher.