Tuna and White Bean Salad
4 servings
60 minutes
Tuna and white bean salad is a harmonious blend of tender tuna, nutritious beans, and aromatic spices. This recipe has its roots in Mediterranean cuisine, where the simplicity of ingredients meets rich flavor. White beans soaked in olive oil and wine vinegar acquire a soft texture and a slight tanginess, while garlic adds a spicy note. The tuna on top makes the dish hearty and rich. Parsley adds freshness and brightness, completing the flavor ensemble. This salad is perfect for a light dinner or a nutritious snack. It pairs wonderfully with crusty bread or a glass of white wine, highlighting its sophistication and elegance.
1
Soak the beans overnight in clean water. Drain and dry them. Transfer to a pot and cover with water to a depth of 3 cm. Bring to a boil, reduce heat to low, and cook for forty-five to fifty minutes until tender.
- Cannellini beans: 230 g
2
Drain into a colander, reserving ¼ cup of the water in which the beans were cooked. In a bowl, mix oil, vinegar, and minced garlic. Add the beans with the broth, season with salt and pepper.
- Extra virgin olive oil: 6 tablespoons
- Red wine vinegar: 2 tablespoons
- Garlic: 2 cloves
- Coarse salt: to taste
- Ground black pepper: to taste
3
Transfer to a salad bowl, sprinkle with chopped parsley, and top with slices of tuna.
- Parsley: 4 stems
- Canned tuna in brine: 300 g
