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Tuscan White Bean and Tuna Salad

Ingredients

  • 3 c. cooked Cannellini or Great Northern beans or 2 15.5 oz cans, drained and rinsed
  • 2 cans tuna fish (I like
  • Genova yellowfin tuna in olive oil
  • )
  • 1 shallot minced
  • 1/2 c. Flat leaf Italian parsley chopped
  • 1/3 c. Extra virgin olive oil (I use
  • California Olive Ranch
  • )
  • 1/4 c. Red wine vinegar
  • Mixed greens balsamic vinegar and parmigiano reggiano, optional for serving

Instructions

  • In a bowl, combine beans, tuna, shallot and parsley. Add olive oil and red wine vinegar and stir to combine. Ideally, if you can wait, let the salad sit in the refrigerator for a few hours or overnight to allow the flavors to meld.
    Serve alone or over a bed of mixed greens and drizzle with a high quality balsamic vinegar and shaved parmigiano reggiano.