Italian Tuna and White Bean Salad
6 servings
20 minutes
A salad that you can spread on bread, it's so thick and dense. White beans, large and dense, and also very soft, just beg to be part of some viscous dish. Tuna, sun-dried tomatoes , capers and celery - such company makes the spread spicy and bright. Yogurt and partially beans act as a dressing - they give the salad additional creaminess.
1
Pat the sun-dried tomatoes with a paper towel to remove excess oil, then cut them into small cubes.
- Sun-dried tomatoes: 100 g
2
Blend half of the beans and Greek yogurt in a blender.
- Canned white beans: 400 g
- Greek yoghurt: 100 g
3
Add olive oil, lemon zest and juice, salt, pepper, and onion powder to the blender bowl. Mix until smooth.
- Extra virgin olive oil: 2 tablespoons
- Lemon: 1 piece
- Onion powder: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
In a bowl, mash the tuna meat, leaving it quite chunky.
- Canned tuna in brine: 350 g
5
Chop the celery finely and mince the parsley.
- Celery stalk: 3 pieces
- Parsley: 20 g
6
Mix celery, capers, parsley, tomatoes, remaining beans, and tuna.
- Celery stalk: 3 pieces
- Capers: 3 tablespoons
- Parsley: 20 g
- Sun-dried tomatoes: 100 g
- Canned white beans: 400 g
- Canned tuna in brine: 350 g
7
Pour the dressing made from Greek yogurt on top. Gently mix with a spatula.
- Greek yoghurt: 100 g
8
This salad can be eaten from a plate or made into a sandwich by placing it on a toasted slice of bread or between two slices of toast.
- Bread: to taste
