Italian · Lunch
Tuna and White Bean Salad
Flaked canned tuna and cannellini beans combined with celery, red onion, cherry tomatoes and parsley, dressed with lemon juice, olive oil and red wine vinegar. A cold Italian composed salad built for freshness and bright acidity rather than richness, finished with salt and black pepper.
$4
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
355Calories
38.5gProtein
14.4gFat
23.6gCarbs
3.6gSugar
7.9gFiber
679mgSodium
63mgChol
2.3gSat Fat
935mgPotassium
105mgCalcium
4.1mgIron
3.5mcgVitamin B12
20mgVitamin C
Goes well with
Vermentino or Pinot Grigio
local
San Pellegrino Limonata
international
low-calorie
gluten-free
low-carb
low-cholesterol
high-fiber
protein-rich
low-calorie
Instructions
1
Prep
Drain the canned tuna and cannellini beans in a colander, then flake the tuna into large chunks with a fork in a mixing bowl.
2
Build
Slice the celery thinly, mince the red onion, then add both to the tuna with the beans, halved cherry tomatoes and parsley, then whisk together the olive oil, lemon juice and red wine vinegar until emulsified and pour over the salad, tossing gently.
3
Plate
Season with salt and black pepper to taste, transfer to a plate or shallow bowl, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9 1/2 oz360g, drained weight canned tuna in water
- 1 cup236g cannellini beans
- 22 celery stalk
- 4 tbsp4 tbsp red onion
- 4 tbsp4 tbsp fresh parsley
- 44 cherry tomatoes
- 2 tbsp30ml olive oil
- 2 tsp10ml lemon juice
- 2 tsp10ml red wine vinegar
- salt, to taste
- black pepper, to taste
