Tuna and Red Bean Salad

4 servings

10 minutes

Tuna and red bean salad is an elegant combination of simple yet refined ingredients that comes to us from sunny Italy. Protein-rich tuna and tender beans form a nutritious base, while fresh celery, red onion, and parsley add a crunchy texture and aromatic freshness to the salad. The dressing made from olive oil, mustard, and white wine vinegar gives the dish a light spiciness and makes it harmonious. This salad is perfect as a standalone dish or as an accompaniment to the main meal. It pairs wonderfully with crispy toasts or a glass of white wine, turning an ordinary lunch into a small celebration of Italian gastronomy.

Energy value per serving

• Calories: 532
• Proteins: 31.2g
• Fats: 26.9g
• Carbohydrates: 41.8g

Ingredients

• Canned tuna in its own juice: 2 jar
• Canned beans: 2 jar
• Red onion: 1 head
• Celery: 4 stem
• Chopped parsley: 3 tbsp
• Olive oil: 5 tbsp
• Mustard: 1 tsp
• White wine vinegar: 2 tbsp
• Mixed salad leaves: 100 g

Cooking steps

1. Mix beans, tuna, red onion, celery, and parsley.

   Required ingredients:

   • Canned tuna in its own juice: 2 jars
   • Canned beans: 2 jars
   • Red onion: 1 head
   • Celery: 4 stems
   • Chopped parsley: 3 tablespoons

2. Whisk olive oil, mustard, and white wine vinegar until emulsified, then add salt and pepper to taste.

   Required ingredients:

   • Olive oil: 5 tablespoon
   • Mustard: 1 teaspoon
   • White wine vinegar: 2 tablespoons
   • Mixed salad leaves: 100 g

3. Pour the beans with dressing and arrange the salad.