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White Bean Tuna Salad Recipe

White Bean Tuna Salad

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (82)

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Average Rating:

Total Reviews: 82

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  • on June 18, 2009

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    Two recipes from Giada's first show are now family staples and this is one of them. We use tuna in water and whatever white canned beans we have on hand.

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  • on February 02, 2009

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    Easy and absolutely delicious!

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  • on August 20, 2008

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    This dish was fantastic! A nice new and different way to prepare tuna. The trick for folks who did not like it may be in the tuna - you MUST use dark tuna in olive oil and sea salt. I used CENTO brand. I made some changes - I did not use any onions or tomatoes (none in the house, used balsamic instead of red wine vinegar, and added gorgonzola crumbles. I also left out the pepper - just not a big fan. Finally, I only had mixed greens in the house, so that is what I used. The result was fantastic. I would make this again and again!

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  • on July 21, 2008

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    This may seem obvious, and I should have realized it myself, but as presented, this recipe calls for twice as many beans as it does tuna. Since I used white tuna (like most people, both in taste and in appearance, it disappeared against the beans. Next time, I'll double the tuna, and also, as others have suggested, I'll add some chopped pepper and some lemon juice as well. Please note that unless you're eating by yourself, if you don't tear or cut the arugula (or romaine, which is what I used, it will probably remain on the platter, serving simply as decoration.

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  • on May 31, 2008

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    I've made this dish numerous times. It's excellent for an elegant lunch, a quick dinner. I've even omitted the arugula and served it as a bruschetta topping. After repeatedly making this dish I've come to make little changes but to suit my family tastes...added more garlic, and substitute half the red wine vinegar with fresh lemon juice and a bit of lemon zest. Any tuna works just perfectly.

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  • on December 18, 2007

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    Many have said this already: this is a lovely, bright, fresh-tasting salad. It it considerably better than mayo-based tuna salads. Those naysayers who find it bland have probably not used good enough quality tuna. I can never find canned tuna labeled "dark" meat, so I suggest you opt for "light" rather than "white" tuna so the meat is darker. It is also vitally important to use the oil packed tuna--it is just oil that you'd use in the dressing anyway. I use far more basil leaves than the recipe calls for, a whole (small jar of capers, and good quality red wine vinegar. It is better the next day and also makes a good sandwich.

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  • on June 20, 2007

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    I read the reviews and gave it a try but didn't like the beans with the tuna. It was mushy and just not good at all. I've tried and loved many of Giadas' recipes but this one I won't make again. Sorry.

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  • on June 19, 2007

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    Great for a hot evenings meal. Chill it first and serve with white wine, delicious!

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  • on June 14, 2007

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    good

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  • on June 06, 2007

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    Great marriage of flavors. If you can't find dark tuna, use the best you can find packed in olive oil. Thanks, Giada, for another keeper.

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