🌍 Mediterranean recipesLunch
Mediterranean Tuna Salad
By Groceree
Also known as Tuna and White Bean Salad · Tonno e Fagioli
Good tuna in olive oil with creamy white beans, thin red onion, cherry tomatoes, olives, capers and lots of parsley, dressed with lemon and the oil from the tin. No mayonnaise, no cooking, fifteen minutes.
Last updated
- Servings
- 4 servings
- Prep
- 15 min
- Total
- 15 min
Ingredients
tuna in olive oil320 g
cannellini beans800 g
red onions1
cherry tomatoes250 g
Kalamata olives80 g
capers1 tbsp
flat-leaf parsley1 bunch
lemons1
extra virgin olive oil3 tbsp
red wine vinegar1 tbsp
salt½ tsp
black pepper½ tsp
rocket (optional)2 handfuls
Instructions
- 01
Slice the very thinly, put it in the with a pinch of the and leave for 10 minutes to soften its bite.
- 02
Drain the in a sieve set over a bowl, keeping the . Zest and juice the and whisk the zest and juice with 2 tablespoons of the drained and the .
- 03
Drain and rinse the and shake them dry, then toss them with the dressing and the , including the .
- 04
Halve the , stone the if they are whole and roughly chop the . Add them to the with the and toss again.
- 05
Break the into large flakes over the top and fold in gently, leaving big pieces.
- 06
Season with and taste for . Serve on if you like.
Notes
- Buy good tuna in olive oil — it is the whole dish. Use its oil in the dressing.
- Dress the beans first so they soak up the flavour, and fold in the tuna last so it stays in chunks.
- Keeps well for a day, which makes it a good packed lunch.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 25 g
- Carbs
- 24 g
- Fat
- 27 g
Estimated from the ingredients.
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