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: 6 6.5 ounce servings
Calories: 174kcal
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!
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: 174kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 0.2mg | Sodium: 203mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 663IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg