Bean, tuna, and potato salad, ideal for preparing a good dinner when unexpected friends arrive and you need to improvise with what you have at home. Supplies of potatoes and long-lasting canned legumes like tuna cans are certainly never missing in any home as provisions. We Italians consume these products, indeed, we use them widely.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cuisine: Italian
Ingredients
- 3 Potatoes (Medium size)
- 5 oz Tuna in oil
- 1 cup Cannellini beans (1 can)
- 1 bunch Parsley
- 1 clove Garlic
- to taste Extra virgin olive oil
- to taste Balsamic vinegar
Tools
I find these stainless-steel salad bowls of different sizes really useful. They come in various sizes and can be nested inside each other. They have lids and are very handy. You can find them here 
- Pot
- Salad bowl
Preparation
Boil the potatoes by covering them with cold water in a pot and cooking them for about fifteen minutes once it starts boiling. Check for doneness by inserting a fork, otherwise extend the cooking time by a few minutes.
In a salad bowl, combine the boiled, peeled, and diced potatoes, drained beans, and tuna. Season with finely chopped garlic clove, chopped parsley, salt, extra virgin olive oil, and a teaspoon of balsamic vinegar.
Finally, serve the delicious and appetizing salad at the table with some good rustic bread.
Bean, Tuna, and Potato Salad
The bean, tuna, and potato salad is a quick and easy recipe. The special touch lies in the high-quality “balsamic vinegar” used for dressing, giving it a unique and special flavor. Treat yourself or have someone gift you a bottle of good balsamic vinegar to use for “occasions” and to dress this good salad. I also recommend soaking dried beans an hour before cooking them if you use them. Using a pressure cooker helps cook them in less time. This not only saves time and gas but also avoids uncomfortable issues like abdominal bloating, which applies to other legumes as well. A pinch of baking soda helps cook all legumes. The “Salad” recipe is especially recommended in the winter season, but it can be prepared at any time. Also come check out my socials pinterest instagram twitter facebook
