Tuscan tuna salad with white beans recipe

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For a dinner you can toss together in less than 20 minutes, nothing beats this summery tuna salad. It needs only a jug of wine and a loaf of bread to complete it. If you can also provide a summer breeze, a lovely view from a shaded porch and the scent of flowers in the air, so much the better. Sweet vine-ripened tomatoes and fresh basil are a must to properly complement the briny tuna and earthy beans.

  • Yield: 4 Servings

Ingredients

  • 1 can (6.5–7.5 ounces) oil-packed tuna (preferably imported from Italy), drained and flaked
  • 4 scallions (white and tender green parts), chopped
  • 3 garlic cloves, minced
  • ½ cup chopped fresh basil
  • 2 tablespoons capers, drained
  • 3 tablespoons red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • Salt and freshly ground black pepper
  • 12 cups torn mixed salad greens
  • 4 tomatoes, chopped
How to Make It
  1. Combine the tuna, scallions, garlic, basil, capers, vinegar, and oil in a large salad bowl. Toss to mix. Gently fold in the beans. Season to taste with salt and pepper. (The salad can be refrigerated for up to 4 hours at this point; bring to room temperature before serving.)
  2. Just before serving, add the greens and tomatoes to the tuna mixture, toss, and serve.
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