Photo: White Bean Tuna Salad Recipe
Ingredients
- 2 (6-ounce) cans dark meat tuna, packed in olive oil
- 2 (15-ounce) cans cannelini white beans, drained and rinsed
- 1/3 cup small capers, nonpareil in brine, drained and rinsed
- 6 tablespoons red wine vinegar
- Sea salt and fresh ground black pepper
- 1 medium red onion, thinly sliced
- 1 1/2 cups cherry tomatoes
- 2 cups fresh arugula
- 6 fresh basil leaves
Directions
In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.
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By lg0830
on January 05, 2012
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This was such an easy & delicious salad to make! It's simple ingredients with minimal prep time & also very healthy. I would make this again for sure!
By romano3s_6747646
Walpole, MA
on September 04, 2011
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delish! great summer lunch salad! (however, I used romaine lettuce & cucumbers instead of arugula
By transmog
Los Olivos, CA
on July 28, 2011
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Great dish and a solid recipe. Made this with some awesome Mayacoba (Canary beans I got from Rancho Gordo and had cooked up with a stalk of celery, and onion cut in two, and a carrot cut in two. Fished the veg out after cooking.
Forgot to put in the red onions in the salad, but it was fine without. I did add about a half teaspoon of red pepper flakes just to kick it up slightly. While it is certainly better with fancy tuna, using whatever kind of tuna you got is perfectly acceptable. Just adjust oil appropriately. I agree with letting it sit awhile. (Even better for lunch the next day!
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