tuna white bean saladThis is my non-recipe recipe using pantry (and fridge) staple items. It is truly one of my go-tos. It originally appeared in my Seattle Times article, “An organized pantry is magic, and now’s the time to make it happen.”

Tuna & White Bean Salad



Yield 2 servings

This is my favorite “I have no leftovers for my work lunch, what am I going to do?” meal, because I always have tuna and beans in the pantry, and capers and olives in the fridge. It’s quick, convenient and delicious.


  • 1 can tuna, drained
  • 1 can white beans, drained and rinsed
  • 1-2 tablespoons capers OR quartered Kalamata olives
  • Olive oil
  • White wine vinegar or lemon juice
  • Salt
  • Pepper
  • Salad greens
  • Optional: walnuts
  • Optional: jarred roasted red peppers


  1. Drain one can of tuna. Put in a medium-sized bowl and flake with a fork. Drain and rinse one can of white beans. Add to bowl. Toss in a few tablespoons of capers or quartered Kalamata olives.
  2. Add olive oil, vinegar or lemon juice, and salt and pepper to taste. Stir to mix and serve over salad greens.
  3. Optional: add some chopped walnut halves (freezer staple) and diced jarred roasted red peppers (pantry staple).

Courses Lunch

Cuisine Mediterranean