Tuna and White Bean Salad

Submitted by LuLu Bear

"This comes from the back of a Triscuits box. The recipe is by Rachael Ray."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 24

ingredients

• 1 (15 ounce) can white beans
• 1 (6 ounce) can tuna, drained and flaked
• 1⁄4 red onion, finely chopped
• 2 -3 sprigs fresh rosemary, finely chopped
• 2 cups arugula, finely chopped
• 1 lemon, juice of
• 1 tablespoon olive oil
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

directions

1. Drain beans well and place half the beans into a bowl.
2. Mash remaining beans with a fork.
3. Combine mashed and whole beans with tuna, onion, rosemary, and arugula.
4. Dress the salad with lemon juice, olive oil, salt, and pepper.
5. Serve with crackers.

Reviews

[sg1427]

I've been making a version of this that I found in Sunset Magazine as Tuscan Tuna Salad a few years back. It adds celery and leaves off the rosemary, arugula and lemon juice. I buy tuna packed in olive oil at Trader Joe's Market and it seems to have just the right amount, without needing to drain and add oil back in. I have used a 1/2 can and a whole can of white beans, at various times. Either way seems to work. I haven't tried the idea of mashing part of the beans. That is very Italian. I will try that next time.

 

[Ms B.]

The lemon juice makes this so fresh; the rosemary lends an earthy flavor; the arugula has a crisp, peppery bite; and the beans and tuna make this so hearty for my lunch. I served it with Black Pepper and Olive Oil Triscuits. Yum.