Tuna and White Bean Salad
This refreshing salad combines flaky tuna with creamy cannellini beans and crisp vegetables, all tossed in a bright lemon vinaigrette. It's a simple yet satisfying meal perfect for a quick lunch or light dinner.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 2
- Difficulty
- Easy
Allergen information: may contain celery, fish, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 140 gcanned tuna in olive oil, drained
- 400 gcanned cannellini beans, rinsed and drained
- 1 pcscelery stalk, finely chopped
- 0.25 pcsred onion, finely diced
- 100 gcherry tomato, halved
- 0.25 cupfresh parsley, chopped
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
dressing
- 2 tbspextra virgin olive oil
- 1 tbsplemon juice, freshly squeezed
- 0.5 tspdijon mustard
Equipment
large bowl · fork · small bowl · whisk
The method
Step by step
- 1
In a large bowl, gently flake the tuna with a fork.
About 1 min
- 2
Add the cannellini beans, celery stalk, red onion, cherry tomatoes, and fresh parsley to the bowl with the tuna.
About 2 min
- 3
In a small separate bowl, whisk together the extra virgin olive oil, lemon juice, and dijon mustard to create the dressing.
About 2 min
- 4
Pour the dressing over the salad ingredients.
About 1 min
- 5
Season with salt and black pepper.
Cook’s note: Adjust seasoning to your taste.
- 6
Toss everything gently until well combined and coated with the dressing.
About 1 min
Cook’s note: Be careful not to mash the beans.
- 7
Serve immediately or chill for a short period to enhance flavors.
Keep it good
Store leftover salad in an airtight container in the refrigerator.