White Bean Tuna Salad
User Reviews
5
White Bean Tuna Salad
Description
This White Bean Tuna Salad blends drained cannellini beans with canned tuna packed in water, chopped roasted red peppers, herbs such as dill, parsley, and chives, and thinly sliced or pickled red onions. The dressing is a mixture of red wine vinegar, Dijon mustard, minced garlic, olive oil, and oil from the roasted pepper jar, seasoned with kosher salt and black pepper.
The salad is gently tossed to coat all elements, resulting in a harmonious combination of creamy beans and flaky tuna with fresh, herbal notes and a mild tang from the mustard and vinegar. The roasted peppers add a subtle sweetness and depth, while the garlic adds a sharp layer of flavor.
This salad can be served in various ways—on toast, in sandwiches, on leafy greens, in lettuce cups, or alongside crackers—making it flexible for meals or snacks. It keeps well refrigerated for three to four days, allowing preparation in advance.
Ingredients
- 1 (14 ounce) cannellini beans drained and rinsed, canned
- 5 ounces tuna drained, packed in water
- ⅓ cup red peppers chopped, roasted
- ⅓ cup fresh herbs like dill, parsley and chives, chopped
- ¼ cup red onion thinly sliced or pickled onions
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 2 garlic minced or grated, cloves
- 1 tablespoon oil from the jar of roasted red peppers
- 3 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
Instructions
- Combine the beans, tuna, roasted red peppers, herbs and onions in a bowl.
- In a smaller bowl, whisk together the vinegar, mustard, garlic, oils and a big pinch of salt and pepper. Pour the dressing over the tuna and white bean salad.
- Toss everything together and taste. Season with more salt and pepper if needed.
- Serve on toast, in a sandwich, on salad, in lettuce cups or with crackers. This stays great in the fridge for 3 to 4 days!
User Reviews
Overall Rating
5
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