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–+ servings
Linda S. Smith

Tuna-White Bean Salad

A bright, briny, and satisfying salad that combines creamy beans, savory tuna, sun-dried tomatoes, and fresh parsley, finished with a silky olive oil and vinegar dressing.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 can white beans, drained and rinsed
  • 1 can tuna, packed in olive oil, drained
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup red onion, finely chopped
For the dressing
  • 3 tablespoons olive oil Use high-quality olive oil for best results.
  • 1 tablespoon vinegar (red wine or apple cider) Choose according to your preference.
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Place the drained and rinsed white beans, drained tuna, chopped sun-dried tomatoes, chopped parsley, and finely chopped red onion into a large mixing bowl.
  2. In a separate small bowl, whisk together the olive oil, your choice of vinegar, and season with salt and pepper until the dressing emulsifies slightly.
  3. Drizzle the dressing over the bean-and-tuna mixture and toss gently, using a spatula or large spoon, until everything is evenly coated and the tuna breaks into bite-sized pieces.
  4. Serve right away or cover and refrigerate for about 30 minutes to let flavors meld before serving.

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 37gProtein: 21gFat: 16g

Notes

Store the salad in an airtight container in the refrigerator for up to 3 days. If added the dressing, expect softer beans over time; store dressing separately for firmer bean texture.

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