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Tuna and White Bean Salad

By , from the Culinate Kitchen collection
Serves 8
Prep Time 30 minutes

For more summer salad ideas, check out our super supper salads article.

Introduction

This is a very adaptable salad that you can make as fussy or easy as you choose. If I have time, I cook dried white beans and grill fresh tuna, but in a pinch (or when it’s too hot to cook), I use canned beans and tuna packed in olive oil.

Adjust the recipe to your taste (adding more or less tuna, using all basil or parsley) but use the best ripe and juicy tomatoes you can get your hands on.

Ingredients

5 cups cooked white beans (if using canned, thoroughly rinse, drain, and dry)
½ cup House Vinaigrette, made with red-wine vinegar instead of rice vinegar
½ cup fresh basil, finely chopped
½ cup fresh parsley, finely chopped
¾ cup red onion, finely chopped
~ Salt and freshly ground black pepper to taste
6 to 12 oz. tuna, freshly grilled or canned (packed in olive oil)
1 pt. ripe cherry tomatoes, sliced in half, or 3 medium-large tomatoes, cut into wedges
~ Sprigs of fresh basil and/or parsley for garnish

Steps

  1. In a large bowl, toss the white beans with the vinaigrette, basil, parsley, and red onion. Season to taste with salt and pepper. With your hands or a fork, break up the tuna and scatter it over the beans. Top with chopped tomatoes and a generous grinding of fresh black pepper. Garnish with sprigs of basil or parsley, and serve.

This content is from the Culinate Kitchen collection.

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There are 2 comments on this item
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50% recommend this recipe
1. by Diane Lassen, RN, HHC on Aug 30, 2009 at 10:05 AM PDT

Oh, I love a simple bean and tomato salad. I make this even simpler-- I double up on the tomatoes, use the canned organic beans and good quality tuna, and just add a sprinkling of red wine vinegar and a drizzle of good olive oil---mmmmmm. I haveplenty of basil and parsley in the garden, so it is a real treat and it uses up some of the harvest!

2. by suzicruzi on Sep 4, 2009 at 11:30 AM PDT

I really want to make this salad after having something similar at the New Seasons tasting last week during their Tomato tasting extravaganza. Instead of an olive oil type dressing, they used a house made arugula pesto, of which they passed out the recipe of the pesto, but not the salad they actually sampled. I may make a combination of the two somehow. All I know is the salad I tasted was fantastic, and this one looks just as good. I can’t wait to try it at home!

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