Tuna and white bean is actually a pretty common combination, there is a certain richness to white beans that makes this dish seem decadent, when its really quite simple yet elegant. I often mix my tuna with chickpeas, but i was in the grocery store and spotted some white kidney beans, which i think area also called butter beans, and thought i would add them as they have a creamier texture.
Usually things that are all white sort of turn me off - i know that sounds weird, but something about hippie parents and always eating whole grains/brown bread makes me mildly suspicious of white meals. To offset this strange idea, i made sure to add some more colourful items to the meal to help its visual appearance, along with taste! This was sort of a whatever i had in the fridge kinda lunch, so i used some oil cured black olives, sundried tomatoes (also in oil), carrots and green onions.
To make the dressing i combined some mayo (just a little), mustard, lemon juice, a little oil from the sundried tomatoes, pepper and red chili flakes. Once that was mixed i added a 1/3 of a cup of the beans and mashed them in to make the dressing creamier without more mayo. I ended up adding a little extra oil and lemon juice to make the dressing thinner. Then i mixed in the tuna, making sure to break it up well, and finally adding the rest of the beans, and mixing it until it was well combined.
For lunch i put this on top of some mixed spinach and arugula. The nuttiness of the arugula worked really well with this. I didn't need to add any more dressing, and i got two hearty and healthy lunches out of it. The greens also helped offset the white factor.
Above:
The ingredients (all on hand)
Packed lunch
Mixed beans
Additional ingredients
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