Italian
Mediterranean Tuna & White Bean Salad
Silky oil-packed tuna and creamy cannellini beans meet crisp vegetables in a bright, herb-flecked lemon dressing.
4 servings · 15 minutes prep
Ingredients
Main
- 2 (5 oz) cans, drained and separated into large flakes
- 1 (15 oz) can, rinsed and drained well
- 1 cup, halved
- 1/2 English cucumber, chopped
- 1/4 small red onion, very thinly sliced
- 1/3 cup, flat-leaf parsley leaves, chopped
- 3 tbsp
- 2 tbsp, freshly squeezed
- 1 tsp
- 1/2 tsp
- 1/2 tsp, preferably Diamond Crystal, plus more if needed
- to taste, freshly ground
Directions
Method
- Rinse red onion under cold running water, then drain and pat thoroughly dry.
- In a large bowl, whisk together extra virgin olive oil, lemon juice, dijon mustard, dried oregano, kosher salt, and black pepper until emulsified.
- Add cannellini beans, cherry tomatoes, english cucumber, the rinsed onion, and parsley to the dressing, then toss gently until evenly coated.
- Fold in oil packed tuna last, handling it gently so the tuna remains in generous flakes.
- Let the salad rest at room temperature for 5 minutes, then taste and adjust the lemon and salt if needed.
- Serve at room temperature.
