White Bean and Tuna Salad
4 servings
60 minutes
White bean and tuna salad is a simple yet sophisticated dish of European cuisine that combines the tenderness of cannellini beans with the rich flavor of canned tuna. Its origins can be traced back to Mediterranean culinary traditions where beans and fish are often paired in light salads. Lemon juice and zest add freshness, while mint provides an unexpected cool note. Extra virgin olive oil softens the texture, binding the ingredients together. The salad is perfect as a standalone dish for a light dinner or as a side to a main course. Chilled, it gains even greater depth of flavor, making it an excellent choice for a summer lunch.
1
Transfer the finely chopped red onion to a bowl and drizzle with lemon juice. Mix well.
- Lemon: 1 piece
- Sweet red onion: 70 g
2
Transfer the tuna to a bowl, draining the oil. Add the beans, draining the liquid, and gently mix.
- Canned tuna in olive oil: 320 g
- Cannellini beans: 840 g
3
Add onion, grated lemon zest and remaining juice, mint, red pepper flakes, black pepper, and salt. Drizzle with olive oil and mix again.
- Sweet red onion: 70 g
- Lemon: 1 piece
- Chopped mint leaves: 35 g
- Red pepper flakes: 1 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Coarse salt: to taste
- Extra virgin olive oil: to taste
4
Chill before serving.
