The white bean and tuna salad is one of those recipes I prepare when I don’t have time and don’t feel like doing anything. Yes, I use canned white beans and canned tuna, but you can still make this salad with dried beans. It’s a quick and easy recipe, but just as tasty, perfect for the summer days that are or have already arrived. So let’s see together how to prepare this dish.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2-4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients
- 14 oz white beans (cannellini) (canned)
- 2 jars tuna in oil
- 1 stalk celery
- 1 onion (preferably red)
- to taste oil
- to taste salt
- to taste white balsamic vinegar
- to taste pepper
Steps
The recipe for this white bean and tuna salad is really simple.
Start by pouring the canned beans into a colander, then rinse them well. At this point, chop the onion into small cubes.
Now wash the celery stalk and cut it into chunks.
Now open the cans of tuna and drain the excess oil, although there are several theories that say the oil should not be discarded because it is good for the mood 🙂 so I’ll leave it up to you to decide what to do with it.
At this point, pour the beans, tuna, celery, and onion into a salad bowl, season with salt, oil, and white balsamic vinegar, and finally taste and add a little pepper.
Let it rest for about 10-15 minutes and serve. Adjust with more balsamic vinegar if you like a more intense flavor.
NOTE: This quantity can be served as a side dish for 4-5 people or as a main dish for 2-3 people, depending on the portions you are used to eating.
If you like these salads, also check out my CHICKPEA, POTATO, AND TUNA SALAD HERE.
Saby recommends…
The white bean and tuna salad is not suitable for long-term storage in the fridge because of the onion. If you want, you can prepare it in advance and add the onion just before serving.
