White Bean and Tuna Salad makes a tasty and filling lunch or dinner and is a pleasant change from tuna drenched in mayonnaise. Wild Planet Albacore Tuna is my prefered tuna. You want larger chunks of tuna in this dish. I use a 2:1 ratio of tuna to beans but you could flip that around if you prefer. If you can't find Cannelli Beans (white kidney beans) you can use Great Northern white beans instead. This also makes a nice pot-luck dish. Serving suggestion: serve over a bed of lettuce and a side of grape or cherry tomatoes.
Yield: 4
White Bean and Tuna Salad
Ingredients:
- 1/4 cup of chopped red onions or shallots
- The zest and juice of 1 lemon
- 2 five-ounce cans of water-packed tuna (I like Wild Planet Tuna)
- 1 15-ounce can of cannellini beans, rinsed and drained
- 1 T freeze-dried parsley
- 1/8 teaspoon freshly ground black pepper (or to taste)
- Salt
Instructions:
- Drain the tuna - it doesn't have to be totally dry. Put the tuna into a large bowl. Break up tuna into bite-size pieces. Add the beans to the tuna and gently stir to combine.
- Add the onions, parsley, black pepper, lemon zest and lemon juice and mix to combine.
- If the salad seems a little dry, add a little bit of light extra virgin olive oil. Add salt to taste.
- Chill before serving.