Community Pick
White Bean & Tuna Salad
photo by Probably This
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 538.64 g can cannellini beans
- 170.09 g can solid white tuna packed in water
- 29.58 ml green onions, sliced
- 29.58 ml extra virgin olive oil
- 14.79 ml balsamic vinegar
- 1 clove garlic, minced
directions
- Rinse and drain beans.
- Drain and flake tuna.
- Combine all ingredients.
- Refrigerate.
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Reviews
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This was a nice change from plain old tuna salad. I decreased the oil to 1 TBSP of canola, out of olive oil, and increased the vinegar to 2 TBSP. Added red onion in place of green and a stalk of celery. I only had a 15 oz can of beans and 5 oz can tuna, but the proportions seemed to work. I think I may try this with red wine vinegar next time or add some lemon, as I wanted a little bit more zip in the flavor. Topped with cracked pepper and kosher salt, served on lettuce with crackers for a great lunch. Thanks for posting!
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My new, favorite way to eat tuna. I had to substitute the cannellini beans for garbanzo beans (chickpeas), but I didn't mind because I love them! The flavor was great. I put the cans of beans and tuna in the refrigerator before I left for work which made it easy to throw together and serve immediately.
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This salad is similar to the traditional Tuscan salad. The Tuscan salad uses light tuna packed in olive oil. It incorporates lemon juice and green onions with no garlic.The white beans should be rinsed well.That makes a fresher tasting salad. It was the first meal my husband-to-be made for me when we were stranded from a hurricane in the gulf. I married him and I have been eating wonderfully ever since. I use rocket greens when I can get them or watercress.
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Tweaks
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I make this often for lunch and I love it. I usually use chopped red onions, though, rather than the green ones and I like to add lots of freshly ground black pepper. I sometimes use garbanzo beans instead of cannellini, and I think they are also very good in this dish. Thanks for posting the recipe!
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I really loved this recipe. My husband was a little unsure at first but the more we ate, the more he appreciated the clean flavors. I made mine with garbanzo beans and used garlic powder instead of fresh then placed it on a bed of mixed greens. What a low carb, delicious salad that I will make often. Thanks for posting!
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RECIPE SUBMITTED BY
I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.