The cold tuna and bean salad is a dinner or lunch saver on these summer days when the heat makes you lose the desire to cook… in fact, you don’t need to turn on the stove, just mix everything you need in a bowl. These are the recipes I like to call ‘zero effort’, and believe me, they save you with this hellish heat.
If you love salads, here are other ideas below to check out
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for tuna and bean salad
- 9 oz canned cannellini beans (drained weight)
- 7 oz tuna in oil (drained weight)
- 2 cups cherry tomatoes
- 1/2 cup onion
- 1 1/2 tbsp extra virgin olive oil
- 10 leaves basil
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic powder (or fresh)
- 1 pinch dried oregano
Tools
- 1 Bowl
- 1 Knife
- 1 Spoon
- 1 Colander
Preparation of tuna and bean salad
Drain the tuna from its conserving oil. Pour the beans from the can into a colander, rinse them under water, and let them drain well. Wash the cherry tomatoes, remove the inedible parts, and also wash the basil leaves. Now we can proceed with the preparation of our cold tuna and bean salad.
Take a large bowl and place the beans, tuna (1), and cherry tomatoes cut into pieces (2) inside it, and season with salt, pepper, garlic, oregano, and chopped basil (3). Finally, add the onion cut into thin slices and the oil (4). Mix well and serve.
We can take it with us for outdoor lunches, during a picnic by the sea or in the mountains, and if we work, here is our ready-to-go lunch! It can be a complete meal if eaten abundantly or served as a second course.
For the taralli you see in the photo, you can find the recipe below if you want to try making them at home; they are the ones with olive oil. (I also leave you some variations)
Notes
We can use red Tropea onion if we prefer or spring onion
Instead of cannellini beans, we can use borlotti beans
I recommend consuming within the day.
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