Among the MAIN COURSES, Hooray for salads that save us in spring and summer from having to stay by the stove. They can be prepared the day before, or better yet, you can change a few ingredients and, above all, they are delicious. The bean, tuna, and onion salad is one of my favorites. As always, I’ve prepared it with vegan tuna, made from legume proteins. It’s very easy to prepare; I usually make a double batch so it lasts for two days. Served with a slice of bread, perhaps rustic and toasted, it makes a nutritious, light, and super tasty lunch or dinner. I used canned beans, but you can also use frozen or dried ones, soaking them the night before and boiling them until they’re soft. If you like salads, try the lentil and pepper salad, the summer chickpea salad, the zucchini salad with feta and walnuts, or even the chickpea and eggplant salad.
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OTHER RECIPES WITH VEGAN TUNA
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 people
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing the Bean, Tuna, and Onion Salad
- 8.8 oz canned beans (drained)
- 1 red onion
- 4.2 oz vegan tuna
- to taste extra virgin olive oil
- to taste salt and pepper
- 3.5 oz tomato (optional)
- 0.6 cup apple cider vinegar
- A few leaves basil
Tools for Preparing the Bean, Tuna, and Onion Salad
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- 1 Knife
- 1 Mixing Bowl
Preparation of Bean, Tuna, and Onion Salad
To prepare the salad, drain and rinse the canned beans. If you want to use dried beans, start the night before by soaking the beans in fresh water. The next morning, rinse and put them in a pressure cooker with bay leaves and plenty of water. Cook for about 30 minutes from the whistle. In a regular pot, the times are doubled. Drain and let them cool.
Thinly slice the onion. Place it in a bowl with vinegar and salt. Let it sit for thirty minutes, stirring after 15 minutes. Drain, rinse, and let it dry. Cut the tomato into chunks.
Break up the vegan tuna. Mix with the onion, beans, tomato, and a few basil leaves. Season with oil, salt, and pepper, mix and serve.
Storage
You can store our salad in the fridge for a couple of days
