Italian Bean and Tuna Salad Recipe

Name: Italian Bean and Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 medium red onion, sliced very thinly; 4 tablespoons red wine vinegar; 6 ounces tuna steaks; 1 (16 ounce) can kidney beans, drained (white beans would be fine, too); 1 garlic clove, minced; 1 tablespoon lemon juice; 3 tablespoons fresh basil, chopped; 1 teaspoon fresh sage, chopped; 2 tablespoons extra virgin olive oil; 1 tablespoon plain low-fat yogurt; 1 tablespoon capers, drained; 3 eggs, hard boiled and chopped; ½ teaspoon kosher salt; ¼ teaspoon fresh ground black pepper

Servings: persons

12 medium red onion, sliced very thinly
4 tablespoons red wine vinegar
6 ounces tuna steaks
1 (16 ounce) can kidney beans, drained (white beans would be fine, too)
1 garlic clove, minced
1 tablespoon lemon juice
3 tablespoons fresh basil, chopped
1 teaspoon fresh sage, chopped
2 tablespoons extra virgin olive oil
1 tablespoon plain low-fat yogurt
1 tablespoon capers, drained
3 eggs, hard boiled and chopped
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper

1
In a mixing bowl, toss the sliced onion with 2 tablespoons of the red wine vinegar.
2
Add enough water to the bowl to cover the onion.
3
Let sit for 30 minutes, then drain.
4
Season the tuna steak with salt and pepper.
5
Cook to your desired doneness on a grill, broiler, or saute pan.
6
Let cool enough to handle.
7
Break the tuna into bite sized pieces.
8
Add the tuna and remaining ingredients to the drained onion, tossing gently to thoroughly combine the ingredients.
9
Taste, and reseason if needed.
10
Serve immediately, or chill and serve later.

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 medium red onion, sliced very thinly, 4 tablespoons red wine vinegar, 6 ounces tuna steaks, 1 (16 ounce) can kidney beans, drained (white beans would be fine, too), and more.

Yes, Italian Bean and Tuna Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Italian Bean and Tuna Salad

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