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White Bean and Tuna Salad

White Bean and Tuna Salad with red pepper and scallions on a bed of lettuce in a white bowl
Photo Credit
Becky Luigart-Stayner
The Editors
Yield
6 servings
Category
Beans
Fish and Seafood
Salads
Course
Salads
Preparation Method
No Cook
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook
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Serve this White Bean and Tuna Salad for lunch or as a soup-and-salad supper.  It’s a classic combination, healthy, and so easy to make. We love the fresh crunch that the scallions and peppers add!

We would recommend canned tuna packed in olive oil. Water-packed tuna still works, but you’ll need to add a bit more olive oil to help it come together.

Salad

Ingredients
1 red bell pepper, cut into thin strips
2 cans (6-1/2 ounces each) solid white tuna, drained
4 cups cooked cannellini beans
5 scallions, thinly sliced
2 tablespoons chopped fresh basil or parsley
1 teaspoon grated lemon zest
Instructions
  1. Flake the canned tuna into a large bowl.
  2.  Add the beans, scallions, red pepper, and basil. Stir to blend, then sprinkle with lemon zest.
  3. Optional: Soften red peppers by boiling in a saucepan of water (uncovered) for 1 minute. Drain and set aside.)

Dressing

Ingredients
1/2 teaspoon salt
1 clove garlic
2 tablespoons fresh lemon juice
6 tablespoons olive oil
freshly ground black pepper, to taste
Instructions
  1. work the salt and garlic into a paste using a pestle and small mortar. 
  2. Add the lemon juice and stir with the pestle until the salt is dissolved. 
  3. Transfer the paste to a small bowl. Gradually add the oil, whisking constantly. 
  4. Season with black pepper and whisk to blend.
  5. Pour the dressing over the bean mixture and toss to coat.
  6.  Serve on a bed of lettuce and top with black olives.
Ingredients
Boston or romaine lettuce
1-1/2 cups pitted black Greek or Italian olives, cut into quarters
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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Laura Ash (not verified)

4 years 9 months ago

I made this salad except I had can chicken breast. It was delicious. It satisfied my hunger while being very light. I have been packing in my lunch this week and it holds up well.