A fresh, protein-rich Italian-style salad made with tuna, creamy white beans, tomatoes, red onion, and a simple lemon and olive oil dressing.
Ingredients — 4 servings
- 2 cans tuna, drained
- 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
- 1½ cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 1 small cucumber, chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- 1 small garlic clove, finely minced
- Salt and freshly ground black pepper
- Optional: 2 tablespoons capers or a handful of olives
Instructions
- Prepare the beans. Drain and rinse the cannellini beans thoroughly. Let them drain well so the salad doesn’t become watery.
- Prepare the vegetables. Halve the cherry tomatoes, chop the cucumber, thinly slice the red onion, and chop the parsley and basil.
- Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, a pinch of salt, and black pepper.
- Combine the base. Place the cannellini beans, tomatoes, cucumber, red onion, parsley, and basil in a large salad bowl.
- Add the tuna. Drain the tuna well and break it into large chunks with a fork. Gently add it to the salad rather than mashing it.
- Dress the salad. Pour the lemon and olive oil dressing over everything and gently toss until the beans and vegetables are evenly coated.
- Let it rest. Leave the salad for about 10–15 minutes before serving. This gives the beans time to absorb the lemon, olive oil, and herb flavors.
- Finish and serve. Taste and adjust with additional salt, black pepper, lemon juice, or olive oil. Add capers or olives if desired.
Tip: For the best flavor, use good-quality tuna packed in olive oil. This salad is excellent with toasted Italian bread and can be served as a light lunch or dinner.
