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White Bean and Tuna Salad

A simple Italian pantry salad of cannellini beans and flaked tuna dressed with lemon, garlic, and olive oil, with a handful of fresh herbs. Ready in minutes from pantry staples.

10 minEasyServes 4330 cal/serving

ItalianSaladNo-CookPescatarianMediterraneanHigh ProteinHigh FiberHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 cans canned cannellini beans, drained and rinsed
  • 2 cans oil-packed canned tuna, drained
  • 1/2 red onion, finely diced
  • 2 celery stalks, thinly sliced
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic clove, minced
  • to taste salt
  • to taste black pepper

Instructions

  1. 1

    In a large bowl, gently combine 2 cans drained and rinsed canned cannellini beans and 2 cans drained oil-packed canned tuna, keeping the tuna in larger flakes.

  2. 2

    Add 1/2 finely diced red onion and 2 thinly sliced celery stalks to the bowl.

  3. 3

    In a small bowl, whisk together 2 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, and 1 clove minced garlic clove. Season with salt and black pepper to taste.

  4. 4

    Pour the dressing over the salad and toss gently.

  5. 5

    Fold in 1/4 cup chopped fresh flat-leaf parsley, taste, and adjust seasoning.

  6. 6

    Serve immediately or refrigerate up to 1 day.

Questions

How long does White Bean and Tuna Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double White Bean and Tuna Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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