RecipesMediterranean
Tuna & White Bean Prep Pots
No-cook lunch pots: tuna, white beans, roasted peppers and olives in a lemon dressing — five minutes to prep the whole week.
Ingredients
- 3 tins tuna in spring water, drained
- 800g cannellini beans, drained
- 1 jar roasted red peppers, sliced
- ½ cup olives
- ½ red onion, finely sliced
- 3 tbsp olive oil
- Juice of 1½ lemons
- 2 tbsp parsley
- Salt & pepper
Method
- 1
Whisk the oil, lemon and seasoning.
- 2
Mix the tuna, beans, peppers, olives, onion and parsley.
- 3
Toss with the dressing (beans soak it up rather than going soggy).
- 4
Portion into 4–5 pots, lid, refrigerate.
Swaps & variations
- Chickpeas or butter beans work
- Tinned salmon or mackerel
- Serve over leaves on the day
Storing & freezing
Fridge 3 days. A true no-cook prep — beans and tinned fish hold their texture where salads fail.
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