White Bean & Tuna Salad
Tinned cannellini beans with flaked tuna, red onion, parsley and a lemon-Dijon vinaigrette. Italian-Tuscan pantry salad — meal-sized, ready in 10 minutes flat.
10 minEasy~436 kcal / servingItalian
Contains fishContains gluten
Nutrition
436 kcal
Calories
37 g
Protein
38 g
Carbs
16 g
Fat
Estimated, per serving
Good to know
Contains fishContains gluten
Ingredients · per serving
- ½ medium Cucumber
- 1 medium Lemon
- 4 tbsp Fresh parsley
- to taste Black pepper
- 1 clove Garlic
- 400 g Tinned cannellini beans
- 4 tbsp Olive oil
- 2 slices Sourdough bread
- 150 g Cherry tomatoes
- 80 g Mixed salad leaves
- 160 g Tuna in olive oil
- 1 tsp Dijon mustard
- ½ medium Red onion
- to taste Salt
- 1 tbsp Capers
Instructions
- Drain and rinse the cannellini beans well. Tip into a wide bowl.
- Drain the tuna, gently flake into the bowl with the beans.
- Slice the red onion very thinly. Soak in cold water for 5 minutes — takes the sharp edge off. Drain and pat dry.
- Make the dressing: whisk lemon juice, Dijon mustard, minced garlic, olive oil, salt and pepper in a small bowl.
- Halve the cherry tomatoes. Slice the cucumber. Roughly chop the parsley.
- Add the red onion, tomatoes, cucumber, capers and parsley to the bean-tuna bowl.
- Pour the dressing over. Toss gently — keep the tuna chunks visible, don't crush.
- Plate over a handful of mixed leaves. Drizzle with extra olive oil. A lemon wedge and a slice of toasted sourdough alongside. Sprinkle of parmesan if you like.
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