Tuna Salad #4 : Tuna and White Bean Salad

Total Time
Prep 10 mins
Cook 0 mins

This is a very simple, mild tuna salad. Prepping the onion as directed removes the raw onion bite. I like this on a bed of green salad. [Essentials of Classic Italian Cooking (Marcella Hazen)]


  2. Slice into thin rings, and place in a bowl of cold water.
  3. Squeeze with your hands for 3-4 seconds, releasing milky liquid into the water.
  4. Drain and cover with fresh cold water.
  5. Let sit for 10 minutes.
  6. Repeat the squeezing and draining 2 - 3 more times before making the salad.
  7. Drain the onion pieces thoroughly and pat them dry.
  9. Put the beans and onion into a serving bowl, sprinkle liberally with salt, and toss.
  10. Drain the tuna and add it to the bowl, breaking it into large flakes with a fork.
  11. Pour on enough oil to coat well, toss thoroughly.
  12. Add a dash of vinegar and a generous quantity of black pepper, toss thoroughly, turning over the ingredients several times.
  13. Taste and correct for seasoning.
Most Helpful

5 5

This is essentially the salad I made today except that my tuna was in water, my recipe called for 3 tablespoons of olive oil and I used 1 1/2 and it only called for 1 T of red wine vinegar and I used 1 1/2 T. My husband and I enjoyed this for a saturday lunch. As I look at other white been and tuna salads here at 'zaar, I can see that many things can be added to this salad to make it more interesting but this basic version was tasty and my husband said, "Make it again."

5 5

Great recipe, while trying to avoid mayonaise. In place of the onion, I substitued leeks and did not rinse in cold water, which worked perfectly. Radishes were also added.

5 5

I just loved this salad!! I added some fresh basil leaves sliced very thin...delicious!!!