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Bean-Tuna

White Bean-Tuna Salad Melt

naturalnoshing
I finally feel that Spring has arrived! The days are getting longer and I am loving every additional minute of natural light and sunshine.
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Ingredients
  

  • 1 6-oz can of no-salt-added tuna, drained (I used wild caught sustainable)
  • 3-4 radishes, stems trimmed and diced
  • 1/2 cup cooked white beans
  • 1 tsp dijon mustard
  • 2 Tbsp Vegenaise, mayo or greek yogurt (or a combo) I used all Vegenaise since I love the flavor - more or less to taste
  • 1 Tbsp hemp seeds, optional (1 1/2 Tbsp sunflower seeds, walnuts or almonds would also be delicious)
  • 2-3 Tbsp radish greens, washed and chopped (optional for color - a handful of arugula would be great in this!)
  • squeeze of fresh lemon juice
  • salt and pepper to taste

For Sandwich Melt Option:

  • 1 slice of gluten free bread for every 1/3 to 1/2 cup of tuna salad (I used frozen French Meadow's honey multigrain)
  • 1 slice of swiss cheese (I used Jarslburg) or provolone

For Melt:

  • 3. Toast bread lightly if needed (mine was frozen) and remove from oven. Set toaster oven to broil while you assemble the sandwich. Place one slice of cheese on the bread and mound 1/3 to 1/2 cup of tuna salad on top. Place under the broiler for a few minutes until cheese begins to melt. Remove and enjoy immediately!

Instructions
 

  • To prepare the salad, combine the beans, mustard, mayo/yogurt and lemon juice in a small mixing bowl. Slightly mash a few beans if you want a creamier texture, completely optional.2. Add in remaining salad ingredients (tuna, radishes, greens, hemp seeds) and season with salt and freshly ground pepper. Add in additional lemon, mustard or mayo to taste to your liking.*

Notes

After making the melt, I realized I should have put the cheese on top of the tuna salad...it's up to you which way you prefer it!
*If you are staying away from grains or looking for low-carb options, omit the bread and the cheese and enjoy this tuna salad over a bed of lettuce or alongside veggie sticks.
**If using all greek yogurt, a bit more mustard and lemon juice may need to be added for added flavor