Italian Tuna and White Bean Salad
Italian tuna and white bean salad combines canned yellowfin tuna and cannellini beans tossed together with red onion and parsley in a simple lemon and olive oil dressing and served with baby arugula.
Servings: 4
Ingredients
- 2 7-ounce cans yellowfin tuna in oil
- 1/2 cup (40g) diced red onion
- 4 ounces (120g) baby arugula
- 2 15-ounce cans cannellini beans drained
- 1/4 cup minced flat-leaf Italian parsley
- 3 tablespoons (45ml) fresh lemon juice plus more as needed
- 1/2 cup (120ml) extra virgin olive oil plus more as needed
- salt and pepper to taste
Instructions
- Drain the tuna and add it to a large bowl. Flake the tuna with a fork to make the large pieces a bit smaller.
- Add the onion, arugula, beans, and parsley to the bowl. Add the lemon juice and olive oil and toss well to mix together. Season with salt and pepper to taste.
- The Italian tuna salad can be eaten right away or chilled overnight for even better flavor. If serving the next day, simply add a bit more olive oil before serving. Enjoy!
Notes
- Tuna brand. Some brands will be packed in high-quality olive oil and can be used right away, while others it is best to drain and add your own extra virgin olive oil.
- Make it better. It is recommended to refrigerate overnight. The flavors will be much better and the tuna salad can be redressed with a bit more olive oil and/or lemon juice.
- Leftovers. Italian tuna and white bean salad can be saved in the fridge for up to 3 days.
Nutrition
Calories: 392kcal | Carbohydrates: 16.5g | Protein: 37.3g | Fat: 20.7g | Saturated Fat: 3.3g | Cholesterol: 19mg | Sodium: 589mg | Fiber: 5.3g | Sugar: 1.2g | Calcium: 125mg | Iron: 4mg
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