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.
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.
Ingredients
- 3 5-ounce cans albacore tuna in oil - or yellowfin
- ½ cup diced red onion - (40g)
- 4 ounces baby arugula - (120g)
- 2 15-ounce cans cannellini beans - drained
- ¼ cup minced flat-leaf Italian parsley
- 3 tablespoons fresh lemon juice - plus more as needed, (45ml)
- ½ cup extra virgin olive oil - (plus more as needed, 120ml)
- salt - to taste
- 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!
Nutrition
Calories: 174kcalCarbohydrates: 3gProtein: 1gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 0.2mgSodium: 203mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 663IUVitamin C: 10mgCalcium: 40mgIron: 1mg