Tuna Bean Salad
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.
Servings: 4
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
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.