Tuscan Tuna And Cannellini Salad

This easy tuna and bean salad from Tuscany makes a quick healthy and delicious low cost meal.

Course Mains, Side, starter

Cuisine Italian

Keyword Tuna and Canellini bean salad, white bean salad

Prep Time 10

Total Time 10

Servings people

Calories 498kcal

In a large bowl, break up 320 g tuna in oil into large pieces and add 800 g canned cannellini beans.
In a separate medium size bowl, prepare the dressing by whisking together 80 ml extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon fresh parsley, s1 teaspoon salt and ¼ teaspoon freshly ground black pepper.
Mix well and pour over the tuna and beans.
Stir in the diced 1 medium red onion.
Cover and refrigerate for 15 minutes or till ready to serve.

Always use fresh dry beans, as old stale beans will take forever to cook (and sometimes remain hard).

You could make a large quantity of beans, then freeze them in small bags for quick defrosting, to use later.

Storing - the salad will keep in a sealed container in the fridge for up to 24 hours