This high-protein, fibre-rich salad is the quick meal you need when you’re looking for ample flavour and fuel. Tuna and white beans are often a classic duo in salads, and when they’re smothered with a simple, lemony vinaigrette and infused with pickled onions and fresh parsley, their flavour profile just gets better and better. Top off the tuna and white bean salad with jammy, soft-boiled eggs for additional texture, taste and protein. The salad comes together in minutes, aside from pickling the onions, which can be done in advance. If you’re short on time, swapping for a store-bought pickled onion will also do the trick. Enjoy this immediately after prepping or take it for an on-the-go meal.
ingredients
Quick pickled onions
Salad assembly
Dressing
directions
This recipe requires 30 minutes pickling time.
Start by making the quick pickled onions. Slice the red onion thinly, then place in a clean, sterilized mason jar. In a separate bowl, combine the hot water, apple cider vinegar, honey and sea salt, mix well until the honey and salt are dissolved. Pour the mixture over the onions in the jar. If the onions aren’t fully submerged, top with water. Let stand for 30 minutes to an hour.
Meanwhile, place a small saucepan on the stove, fill it with water, turn the heat to medium-high and bring water to a boil. Carefully drop in the eggs, cover and cook for 7 minutes. Remove from heat and immediately run under cold water for thirty seconds.
In a large bowl, combine the tuna, white beans, chopped parsley and ribboned cucumber. Add ¼ cup (or more) of the pickled onions.
Combine the dressing ingredients together in a small bowl or measuring cup, pour over the salad, toss to combine. Top with sliced jammy eggs and a few more sprigs of parsley.
