White Bean Tuna Salad

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Didn't have tomatoes or greens on hand but it's really good. Loved the capers and red wine vinegar. Squeezed in a little lemon and served on crackers.

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Every time I make this dish it is a big hit. I modify it a bit. I do use the italian tuna packed in olive oil as it is so much better. I put it on mixed greens rather than agulula and I use grape tomatoes cut in half but I don't mix them in, I put them around the tuna. If anyone doesn't like them they don't have to take them and it makes for a very nice presentation. I also use more vinegar in the oil and vinegar mix as it was way too oily.
Love it!

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I like all of the ingredients as they stand on their own, but combining them all together just didn't work for me. I ate a serving of it because I was hungry and didn't want to start all over with something else for lunch. But I will discard the left-overs, and will not make it again.

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I've made this several times. In it's original format, it is bland, in my opinion. I've doctored it up and this time I think I hit it. I added the zest and juice of one lemon, and a jar of roasted red peppers, which I diced. It is delicious.

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I love this recipe. When I can, I actually use leftover grilled or roasted fresh tuna. I chop it up and it is so much more tasty! You can find fresh tuna for good prices lately and it is so worth it. I also add extra basil and capers but that is cause I love both of those ingredients. I suggest you really try it with fresh tuna.

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I loved this salad! It's so easy. The only thing I think I will do next time is add more basil because I love basi but that's all. It's very easy to mix together and with a crisp glass of white wine and some crusty bread what a perfect summer time meal.

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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.

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...and I liked it better than when I tried it with tuna.

Not bad. Not great, either, though.

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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.

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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.