This Mediterranean-inspired tuna and white bean salad is a refreshing, protein-packed dish that’s as simple as it is satisfying. With tender white beans, rich tuna, and a light, tangy dressing, this salad is perfect for quick lunches, picnics, or even as a light dinner. The addition of fresh herbs and a touch of red wine vinegar brings brightness and flavor, making this an easy and nutritious dish you’ll love to prepare and enjoy.
Ingredients:
- 14 oz canned tuna in oil, drained
- 30 ounces of canned cannellini beans, thoroughly drained and rinsed for a fresh taste.
- 1 medium red onion, thinly sliced
- Salt, to taste
- Ground black pepper, to taste
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh parsley, chopped (or substitute with fresh basil, oregano, or other favorite herbs)
Instructions:
- Prepare the Salad Base: In a large mixing bowl, combine the drained tuna, cannellini beans, and sliced red onion. Gently mix to combine, keeping some of the tuna chunks intact for texture.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper. Adjust seasoning to taste.
- Combine and Add Herbs: Pour the dressing over the tuna and bean mixture and gently toss to coat all ingredients evenly. Add the chopped parsley (or your choice of fresh herbs) and mix gently to incorporate.
- Present and Savor: Spoon the salad onto a serving platter or into individual bowls for a delightful presentation. Garnish with extra herbs if desired. Serve chilled or at room temperature, as a stand-alone meal or with crusty bread on the side.
Conclusion:
This tuna and white bean salad is a versatile, flavorful dish that showcases simple, wholesome ingredients. With its light and refreshing flavors, it’s perfect for a quick meal or as a crowd-pleasing addition to any spread. Enjoy this nutritious salad that’s as good for you as it is delicious.
Mediterranean Tuna and White Bean Salad
A protein-rich, Mediterranean-style tuna and whitebean salad with a light olive oil and vinegar dressing, accented by fresh herbs.
Ingredients
- 14 oz canned tuna in oil drained
- 30 ounces of canned cannellini beans thoroughly drained and rinsed for a fresh taste.
- 1 medium red onion thinly sliced
- Salt to taste
- Ground black pepper to taste
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh parsley chopped (or substitute with fresh basil, oregano, or other favorite herbs)
Instructions
- Prepare the Salad Base: In a large mixing bowl, combine the drained tuna, cannellini beans, and sliced red onion. Gently mix to combine, keeping some of the tuna chunks intact for texture.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper. Adjust seasoning to taste.
- Combine and Add Herbs: Pour the dressing over the tuna and bean mixture and gently toss to coat all ingredients evenly. Add the chopped parsley (or your choice of fresh herbs) and mix gently to incorporate.
- Present and Savor: Spoon the salad onto a serving platter or into individual bowls for a delightful presentation. Garnish with extra herbs if desired. Serve chilled or at room temperature, as a stand-alone meal or with crusty bread on the side.