White Bean & Tuna Salad

"If you are going to make a white bean & tuna salad (which, if you've never had it, might not sound good, but is) with canned goods, this is a good recipe. This is from a book called _Culinary Journey to the Mediterranean. You can serve this with pita bread or pita chips, and/or on a bed of arugula or watercress."
 
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photo by Probably This photo by Probably This
photo by Probably This
photo by SarasotaCook photo by SarasotaCook
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by Ms B. photo by Ms B.
Ready In:
10mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Rinse and drain beans.
  • Drain and flake tuna.
  • Combine all ingredients.
  • Refrigerate.

Questions & Replies

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Reviews

  1. BerrySweet
    Easy & good. Thought it needed something... lemon, artichokes, olives, red peppers??? Not sure what, but next time I'll experiment. Thanks!
     
  2. GIBride01
    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!
     
  3. Robin R
    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.
     
  4. mybirdzone
    Great recipe! I used 3 tablespoons of balsamic vinegar and only 1 tablespoon of olive oil. I've already passed this recipe on to friends. Thank you!
     
  5. Boppie cake
    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

  1. mila696
    Great recipe! However, instead of tuna I used a can of other type of fish in a tomato sauce.
     
  2. ~Lynn~
    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!
     
  3. nemokitty
    This was a very good tuna salad. Thanks to other reviewers, I added celery, garlic powder instead of garlic, red pepper chili flakes and little bit of mustard. Going into the keeper file. Thanks!!
     
  4. Robin R
    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.
     
  5. CorriePDX
    This was very good. I made some changes which I would definitely do again: I used white balsamic vinegar, used garlic powder instead of fresh (I don't like raw garlic in salad), and skipped the green onions, since I didn't have any. I also added black pepper and lemon juice. The only other thing I would point out is that this only made 2 main dish servings for us.
     

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.
 
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