Bean and Tuna Salad
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½medium onion preferably sweet peeled and sliced in thin rings
- 1cup dry cannellini beans cooked or 3 cups canned cannellini beans, drained
- Salt
- 17-ounce can imported tuna packed in olive oil
- 4tablespoons extra-virgin olive oil or to taste
- 1tablespoon good quality red-wine vinegar, or to taste
- Coarsely ground fresh black pepper to taste
Nutritional analysis per serving (4 servings)
300 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 19 grams protein; 430 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place onion rings in a bowl, cover with cold water and squeeze them with your hands seven or eight times to release a slightly milky liquid into the water (in the process the onion becomes milder). Drain onion rings, replace in the bowl and re-cover with water. Repeat this procedure two or three times. Before using the onions, gather them tightly in your hand to squeeze out all excess moisture.
- Step 2
Put the beans and onion in a serving bowl, sprinkle liberally with salt and toss.
- Step 3
Drain the tuna, and add it to the bowl, breaking it into large flakes with a fork.
- Step 4
Pour on enough olive oil to coat the mixture well, add a dash of vinegar and a generous amount of pepper. Toss thoroughly and check for seasoning; then serve.
Private Notes
Comments
With the addition of minced parsley, this salad is perfect on a bed of salad greens for dinner on a hot day. I find it needs a bit more red wine vinegar, and like so many dishes, it's better the next day.
This is a summer supper favorite in our home! These are the same ingredients Marcella Hazan recommends, though she suggests oil and vinegar to taste, and I use more than this recipe lists. I agree with Catalina that a handful of chopped Italian parsley leaves adds color and flavor to this salad. FYI, two 15 ounce cans of cannelloni beans, drained, constitute three cups, and in the U.S., the best quality "canned" tuna in olive oil is packed in a jar.
This is a classic recipe from the queen of Italian cuisine. I didn't have any parsley so I added basil instead and was an unexpected flavor note. Yes!
Such a perfect light and easy meal. We loved being the Italian Tuna in olive oil so I’m always trying to come up with different things to do with it.
For salad like the one in Hell’s Kitchen Celery Olives Tomato Potato Herbs
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