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White Bean and Tuna Salad

White Bean and Tuna Salad

A rustic Italian coastal classic that relies on pantry staples for a quick, protein-rich meal.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Mediterranean
Servings 4 Servings

Ingredients
  

  • 2 cans 15 oz each cannellini beans, rinsed and drained
  • 2 cans 5 oz each high-quality tuna packed in olive oil
  • 1/4 small red onion finely diced
  • 1/4 cup fresh flat-leaf parsley finely chopped
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • Pinch of red pepper flakes optional

Instructions
 

  • Pour off most of the surface oil from the canned tuna, leaving roughly one tablespoon of oil in each can.
  • Transfer the tuna and remaining oil into a large mixing bowl. Use a fork to break the fish into tender bite-sized chunks, avoiding over-mashing.
  • Add the rinsed and drained cannellini beans, finely diced red onion, and chopped fresh parsley to the bowl.
  • Drizzle the extra virgin olive oil and fresh lemon juice over the top. Season evenly with kosher salt, cracked black pepper, and optional red pepper flakes.
  • Using a rubber spatula or large spoon, gently fold the mixture together from the bottom until well combined, keeping the beans intact.
  • Serve immediately at room temperature, or cover and chill in the refrigerator for 30 minutes before serving.
Keyword White Bean and Tuna Salad