Tuna Salad with White Beans
Italian-inspired, no cooking needed – 35 g protein from a can.
Ingredients
- 1 can (130 g drained) Tuna (canned, in water)
- 100 g White beans (canned, rinsed)
- ¼ piece Red onion
- 1 stalk Celery stalk
- 2 tbsp chopped Parsley (fresh)
- 1 tbsp Olive oil
- 1 tbsp Lemon juice
- to taste Salt, pepper
Method
- Drain tuna and break up with a fork.
- Rinse and drain white beans.
- Finely dice red onion, thinly slice celery.
- Combine everything in a bowl.
- Dress with olive oil and lemon juice.
- Fold in parsley, season with salt and pepper.
GLP-1 tip: Perfect for meal prep – keeps sealed for 2 days in the fridge. Beans provide slow carbs and fiber that keep blood sugar stable. The cool temperature is often better tolerated during nausea than warm dishes.
Nutrition per serving
| kcal | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 340 | 35 g | 18 g | 12 g | 6 g |
Variations
- Mediterranean: Add capers + sun-dried tomatoes + olives
- Avocado: Fold in ¼ diced avocado
- Chickpeas: Chickpeas instead of white beans
- Wrap: Use as filling in a whole wheat wrap
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Nutrition values are estimates. If you have intolerances or medical conditions, discuss your diet with your doctor.