The perfect Tuna Bean Salad with big flakes of tuna, creamy white beans, and slightly crisp red onions. Serve with some saltines and/or over a bed of arugula and baby spinach.
This a a great salad because most likely you have a can of tuna and white beans in the pantry. It’s very inexpensive which is a major plus. The taste is so light yet filling and satisfying. I love it with some saltines which add a nice salty crunch and help scoop up the last little bits of deliciousness.
IF RAW RED ONIONS ARE TOO PUNGENT IN FLAVOR FOR YOU, HERE ARE SOME OPTIONS:
Some people I know don’t like raw red onions in dishes because it causes them heartburn or the pungent flavor is too strong. There are a few options to make them more palatable. Red onions could be sautéed before adding to the salad, sliced super thin or diced small. Another option is to soak the sliced red onion in cold ice water to remove the pungency. The salad is also delicious without red onions.
INGREDIENTS
- Canned tuna in water, drained or if in olive oil, DO NOT drain
- Olive oil, only if using canned tuna in water
- Garlic clove
- Red onion or a shallot
- Canned Cannellini or Great Northern Beans
- Capers
- Red wine vinegar, white wine vinegar, or sherry vinegar
- Fresh flat-leaf parsley
- Kosher salt
- Freshly ground black pepper
HOW TO MAKE TUNA BEAN SALAD
- Fill a small bowl with cold ice water and 1 tsp vinegar.
- Thinly slice the red onions, then add to the bowl filled with ice water, cover and let sit for 10-15 minutes.
- If using canned tuna in water, drain the water and separate the tuna in the can with a fork.
- Add olive oil, garlic and ½ tsp salt; set aside. (If using canned tuna in olive oil, open but DO NOT drain; set aside).
- Meanwhile drain and rinse the beans.
- In a medium-size bowl, gently combine the beans, tuna soaked in garlic-olive oil, capers, parsley, and red wine vinegar.
- Drain the red onions; incorporate with the tuna-bean mixture; salt and pepper to taste.
- Add a drizzle of olive oil if needed.
- Serve with some saltines and/or over a bed of arugula and baby spinach.
SERVE WITH:
- Arugula-Baby spinach salad
- Lemon wedges
- Saltine crackers or baguette
NOTES:
- Servings: Makes 4 small servings or 2 large.
- Make Ahead: It will last in an airtight container in the refrigerator for up to 3 days.
Tuna Bean Salad
Ingredients
- 1 (6oz)(170g) can tuna in water, drained or if in olive oil, DO NOT drain
- 2 Tbsp olive oil, only if using canned tuna in water
- 1 garlic clove, minced
- ¼ small red onion or 1 shallot, thinly sliced
- 1 (15.5 oz) (439g) can Cannellini or Great Northern beans
- 1 Tbsp capers, drained and chopped
- 1 Tbsp red wine vinegar, white wine vinegar, or sherry vinegar
- 1 Tbsp fresh flat-leaf parsley, chopped
- Kosher salt and freshly ground black pepper
Serve with:
- Arugula-Baby spinach salad
- Lemon wedges
- Saltine crackers or baguette
Instructions
- Fill a small bowl with cold ice water and 1 tsp vinegar. Thinly slice the red onions, then add to the bowl filled with ice water, cover and let sit for 10-15 minutes.
- If using canned tuna in water, drain the water and separate the tuna in the can with a fork. Add olive oil, garlic and ½ tsp salt; set aside. (If using canned tuna in olive oil, open but DO NOT drain; set aside).
- Meanwhile drain and rinse the beans. In a medium-size bowl, gently combine the beans, tuna soaked in garlic-olive oil, capers, parsley, and red wine vinegar.
- Drain the red onions; incorporate with the tuna-bean mixture; salt and pepper to taste. Add a drizzle of olive oil if needed. Serve with some saltines and/or over a bed of arugula and baby spinach.
Notes
