Tuna and White Bean Salad
![photo by Ms B.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/20/99/12/picp7v9qX.jpg)
photo by Ms B.
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_media1/media/rz_migration/10/Photo_Video_101823_medthumb_hor.jpg)
- 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
- Drain beans well and place half the beans into a bowl.
- Mash remaining beans with a fork.
- Combine mashed and whole beans with tuna, onion, rosemary, and arugula.
- Dress the salad with lemon juice, olive oil, salt, and pepper.
- Serve with crackers.
Questions & Replies
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Reviews
-
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.