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Tuscan Tuna & Cannellini Salad
This easy tuna and bean salad from Tuscany, is a healthy and delicious light meal.
Course
Mains, Side, starter
Cuisine
Italian
Keyword
Tuna and Canellini bean salad, white bean salad
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
people
Calories
498
kcal
Author
Nicole Shroff
Ingredients
2
cans
cannellini beans
rinsed and drained
2
cans
tuna in oil
1
red onion
finely sliced
1
tablespoon
fresh parsley
chopped
Dressing
⅓
cup
extra virgin olive oil
2
tablespoons
lemon juice
salt
to taste
freshly ground black pepper
to taste
Metric
-
US Customary
Instructions
In a large bowl, break up the tuna into large pieces and add the beans.
In a separate medium size bowl, prepare the dressing by mixing the olive oil, lemon juice, parsley, salt and pepper.
Mix well and pour over the tuna and beans.
Add the onion and mix.
Cover and refrigerate for 15 minutes or till ready to serve.
Notes
Cooks tips:
Always buy fresh dry beans as older, stale beans will take forever to cook (and sometimes not cook at all).
You could make a large quantity of beans, then freeze them in small bags for quick defrosting, to use later.
To store:
Keep the salad in a sealed container in the fridge for up to 24 hours
Nutrition
Calories:
498
kcal
|
Carbohydrates:
37
g
|
Protein:
37
g
|
Fat:
25
g
|
Saturated Fat:
4
g
|
Cholesterol:
15
mg
|
Sodium:
775
mg
|
Potassium:
216
mg
|
Fiber:
11
g
|
Sugar:
1
g
|
Vitamin A:
150
IU
|
Vitamin C:
6
mg
|
Calcium:
149
mg
|
Iron:
6
mg