This salad was created out of an intense craving for a tuna melt. My parents always used to make tuna melts when we couldn't figure out what to have for dinner—filling, incredibly cheap, and not terribly unhealthy, they were a good option on busy fall evenings.
I don't keep a lot of your standard tuna salad ingredients on hand. It's not often there's mayonnaise in my fridge, and I almost never have pickles or relish. But I was a girl determined—so I made this instead.
tomatoes (any size will do)
white kidney beans
assorted herbs—i used basil and chives
I served this with some fresh green beans on the side.
Rinse and drain your beans, and wash all vegetables. Mix all ingredients in a medium bowl, and add herbs, salt, and pepper.
Layer basil leaves or spinach on top of whole-grain English muffins, and then carefully spoon your tuna-bean salad mixture on top. If you wish, sprinkle cheese on top and bake at 350° for 5-8 minutes.
And there you have it! A lightened-up "tuna melt" with plenty of protein and fresh flavor.
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