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: 4 (19 ounce) cans cannellini beans, rinsed, drained; ¾ teaspoon salt; ¾ teaspoon fresh ground pepper; 4 scallions, thinly sliced on diagonal; 3 stalks celery & leaves, halved lengthwise, sliced; ¼ cup shredded fresh basil; ¼ cup chopped fresh parsley; 1 ½ teaspoons chopped fresh thyme; 3 tablespoons olive oil; 4 large ripe plum tomatoes, halved, seeded; 3 -4 tablespoons fresh lemon juice; 6 -7 leaves romaine lettuce; 2 (7 ounce) cans tuna in olive oil; 12 lemon, cut into wedges; 12 oil-cured black olives; olive oil, and; red wine vinegar (for serving)

Servings: persons

4 (19 ounce) cans cannellini beans, rinsed, drained
¾ teaspoon salt
¾ teaspoon fresh ground pepper
4 scallions, thinly sliced on diagonal
3 stalks celery & leaves, halved lengthwise, sliced
¼ cup shredded fresh basil
¼ cup chopped fresh parsley
1 ½ teaspoons chopped fresh thyme
3 tablespoons olive oil
4 large ripe plum tomatoes, halved, seeded
3 -4 tablespoons fresh lemon juice
6 -7 leaves romaine lettuce
2 (7 ounce) cans tuna in olive oil
12 lemon, cut into wedges
12 oil-cured black olives
olive oil, and
red wine vinegar (for serving)

1
Season beans in large mixing bowl with salt and pepper.
2
Add scallions, celery, herbs, and oil.
3
Dice 2 tomatoes and add to beans.
4
Toss gently to combine.
5
Add lemon juice to your liking.
6
Taste and adjust seasonings.
7
Transfer bean salad to serving bowl or platter.
8
Tuck lettuce leaves around edge.
9
Drain tuna, leaving just enough oil to moisten it, and place in large chunks on center of salad.
10
Cut remaining 2 tomatoes into wedges.
11
Arrange tomatoes, lemon wedges, and olives around tuna.
12
Pass cruets of olive oil and red wine vinegar.

3493

kcal

Calories

363

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 17 ingredients. The key ingredients include: 4 (19 ounce) cans cannellini beans, rinsed, drained, ¾ teaspoon salt, ¾ teaspoon fresh ground pepper, 4 scallions, thinly sliced on diagonal, 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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