Giada De Laurentiis' White Bean and Tuna Salad

Total Time
10mins
Prep 10 mins
Cook 0 mins

This is a traditional combination in Italy and makes a wonderful full-meal salad. Tuna packed in oil, though hard to find anymore, makes a difference in this salad. Try it at least once this way! You may want to chill the ingredients somewhat in the refrigerator before assembling salad.

Ingredients Nutrition

Directions

  1. In a large bowl, add tuna and oil and 1/2 teaspoon each of salt and pepper. With a fork, break up the tuna.
  2. Add the beans and onions and gently toss.
  3. Drizzle with vinegar and season with more salt and pepper to taste. Transfer to plates and serve.
  4. Note: This may be served over fresh arugula, about 1/2 cup per plate.
Most Helpful

This is directly from Giada's Everyday Italian cookbook; I love it so much it's a go-to. It is moist, savory, filling, and absolutely delicious, and a foodie friend of mine agrees.

parech March 12, 2011

Out of respect for the chef who posted this recipe, I made as directed; which I won't do again when it's not someone's own. I'm a big fan of Giada's 'Everyday Italian' and can't imagine this is the way this recipe should be written or prepared. It was dry, colorless and had large, yet 'thin, slices' of red onion sticking out of it. It would be unfair to give a star rating since I don't really know what it should look or taste like based on how it's written.

Logan's Mommy February 16, 2008