White Bean Tuna Salad

Recipe courtesy Giada De Laurentiis

Rated: 4 stars out of 5Rate itRead users' reviews (22)

RECIPE
COMMENTS & REVIEWS(22)

Prep Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: --
Total:: 10 min

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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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Comments & Reviews

recipe White Bean Tuna Salad
Patricia Inglewood, CA 06-21-2009
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I love it
Rated: 4 stars out of 5

I have made it with water packed tuna. I have made it with domestic oil packed tuna. I have made it with imported Italian... tuna packed in olive oil. Imported with olive oil is so, so, so very much better. I had to go to an Italian market in Culver City to find the imported Italian. It was absolutely worth it. I added thyme. It makes a HUGE difference. It goes from bland to grand. This is one of those pantry ready meals that we should all have available all the time. I use it when there is nothing in the fridge. I use it when there is an earthquake in Los Angeles.Read more
recipe White Bean Tuna Salad
DIANE Windsor, VA 04-04-2009
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I tried this with canned salmon...
Rated: 3 stars out of 5

...and I liked it better than when I tried it with tuna. Not bad. Not great, either, though.
recipe White Bean Tuna Salad
kim knoxville, TN 03-24-2009
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what a delight!
Rated: 4 stars out of 5

and easy too!
recipe White Bean Tuna Salad
Michelle Eastpointe, MI 01-04-2009
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Light and delicious
Rated: 5 stars out of 5

I've made this dozens of times and really enjoy it. I usually substitute great northern beans for the cannellini beans; they... are smaller and absorb the flavors more quickly. I also use white tuna in water instead of the dark tuna in oil. I think it would be just too oily for me that way. I generally serve it on a bed of romaine or mixed field greens since I'm not overly fond of arugula. The romaine makes it extra crunchy and yummy. Highly recommended.Read more
recipe White Bean Tuna Salad
Kristin Chicago, IL 05-21-2008
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Delicious and Quick Lunch
Rated: 4 stars out of 5

I thought this was great! Beautiful, healthy and flavorful. I adapted the recipe (and reduced it) ever so slightly for... what I had on hand and my tastes -- for one can of water-packed tuna, I used about 2/3 c. cannellini beans (leftover from another recipe) and 1 T. olive oil. So, obviously way less fat than the way the recipe is written. I increased the arugula a bit, since I had mild baby arugula. And I didn't have any basil. It made enough for 2 lunches for me. I don't know that I would ever make this recipe as written, because I try to keep a pretty low-fat diet (this would be half my daily fat!). So, if you're turned off by the oil, try it like this. It is still delicious. For those of you who think it is bland, try halving the amount of beans -- I liked my proportions a lot.Read more
recipe White Bean Tuna Salad
Sandie Medina, OH 03-12-2008
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Easy lunch
Rated: 4 stars out of 5

In her book "Everyday Italian," Giada says the tomatoes, greens and capers are optional. I made it without the tomatoes and... greens, and it was an easy and yummy lunch. It is important to use Italian dark tuna and not the less-flavorful Starkist type.Read more