No cooking, 5 minutes, 40g protein. A genuinely filling lunch that travels well and costs almost nothing.
Make the dressing: whisk olive oil, red wine vinegar, mustard, salt, and pepper together in a small bowl.
Combine drained tuna, white beans, red onion, and celery in a large bowl.
Pour dressing over and toss gently — you want to keep some texture in the tuna, not mush it.
Fold through chopped parsley and taste for seasoning. Add chilli flakes if you like heat.
Serve immediately or refrigerate for up to 24 hours. The flavour improves as it sits.
Red onion too sharp? Soak slices in cold water for 10 minutes. It removes the harsh bite without losing the flavour.
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