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.
Een origineel recept van Forkin
- Totale tijd
- 15 min
- Porties
- 2
- Moeilijkheid
- Makkelijk
Allergeneninformatie: kan selderij, vis, mosterd en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 140 gcanned tuna in olive oil, drained
- 400 gcanned cannellini beans, rinsed and drained
- 1 stcelery stalk, finely chopped
- 0,25 stred onion, finely diced
- 100 gcherry tomato, halved
- 0,25 kopjefresh parsley, chopped
- 0,5 tlsalt
- 0,25 tlblack pepper, freshly ground
dressing
- 2 elextra virgin olive oil
- 1 ellemon juice, freshly squeezed
- 0,5 tldijon mustard
Keukengerei
large bowl · fork · small bowl · whisk
De bereidingswijze
Stap voor stap
- 1
In a large bowl, gently flake the tuna with a fork.
Ongeveer 1 min
- 2
Add the cannellini beans, celery stalk, red onion, cherry tomatoes, and fresh parsley to the bowl with the tuna.
Ongeveer 2 min
- 3
In a small separate bowl, whisk together the extra virgin olive oil, lemon juice, and dijon mustard to create the dressing.
Ongeveer 2 min
- 4
Pour the dressing over the salad ingredients.
Ongeveer 1 min
- 5
Season with salt and black pepper.
Tip van de kok: Adjust seasoning to your taste.
- 6
Toss everything gently until well combined and coated with the dressing.
Ongeveer 1 min
Tip van de kok: Be careful not to mash the beans.
- 7
Serve immediately or chill for a short period to enhance flavors.
Goed bewaren
Store leftover salad in an airtight container in the refrigerator.