I am thrilled about this White Bean and Tuna Salad recipe. It is light and healthy and the recipe makes enough for a dinner and several lunches. Paired with a piece of French bread, it’s a hearty and delicious meal.
Not long ago, I stopped being a vegetarian. This was after almost two years. This is one of the dishes I have been enjoying since ceasing my meat-free existence. It’s from a great cooking magazine filled with fresh recipes called Cooking Fresh from The Old Farmer’s Almanac.
I wanted to make this White Bean and Tuna Salad recipe for several reasons:
a.) The picture included with the recipe is to die for. See?
Credit: Becky Luigart-Stayner
b.) I love tuna. Even as a vegetarian, I loved tuna. I didn’t eat tuna, but I still loved it.
c.) Olives. So many olives.
d.) Cannellini beans are under-used and under-appreciated. Seriously, they are delicious.
e.) I love salads that are more than the following: combine series of vegetables, especially the green leafy kind, add dressing.
White Bean and Tuna Salad Recipe
See printable recipe here.
1 red bell pepper, cut into this strips
2 cans (6-½ 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
½ teaspoon salt
1 clove garlic
2 tablespoons fresh lemon juice
6 tablespoons olive oil
freshly ground black pepper, to taste
Boston or romaine lettuce
1-½ cups pitted black Greek or Italian olives, cut into quarters
Put the red pepper into a saucepan, add water to cover, and place over high heat. Bring to a boil and cook uncovered for 1 minute. Drain and set aside.
Flake the tuna into a large bowl. Add the beans, scallions, red pepper, and basil. Stir to blend, then sprinkle with lemon zest.
I dare say that this, by itself, is delicious. If you don’t like dressing, stop here. But add the olives. Always add the olives.
Using a pestle and small mortar, work the salt and garlic into a paste.
When you don’t have a pestle and mortar, a muddle and bowl work in a pinch.
Add the lemon juice and stir with the pestle until the salt is dissolved.
Transfer the paste to a small bowl. Gradually add the oil, whisking constantly. Season with black pepper and whisk to blend.
Pour the dressing over the bean mixture and toss to coat.
Serve on a bed of lettuce and top with black olives.
Makes 6 servings.
My photo may not look as good (I and my iPhone never claimed to be professionals…), but it was delicious!
Want more great recipes? Pick up your copy of Cooking Fresh from The Old Farmer’s Almanac!