Tuna, Cauliflower and White Bean Salad Recipe

Name: Tuna, Cauliflower and White Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound cauliflower, broken into small florets (about 1/2 medium to large head); 2 tablespoons sherry vinegar or red wine vinegar; 1 tablespoon fresh lemon juice; Salt to taste; 1 garlic clove, minced or pureed; 1/2 to 1 teaspoon Dijon mustard, to taste; 2 tablespoons plain yogurt or bean broth if using dried beans; 6 tablespoons extra virgin olive oil; 1 small red onion, cut in half and sliced in half-moons (optional); 1 5-ounce can tuna (packed in water or olive oil), drained; 1 1/2 cups cooked large white beans, or 1 can cannellinis, drained and rinsed; 2 tablespoons chopped fresh parsley or a combination of parsley and marjoram

Servings: persons

3/4 pound cauliflower, broken into small florets (about 1/2 medium to large head)
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
Salt to taste
1 garlic clove, minced or pureed
1/2 to 1 teaspoon Dijon mustard, to taste
2 tablespoons plain yogurt or bean broth if using dried beans
6 tablespoons extra virgin olive oil
1 small red onion, cut in half and sliced in half-moons (optional)
1 5-ounce can tuna (packed in water or olive oil), drained
1 1/2 cups cooked large white beans, or 1 can cannellinis, drained and rinsed
2 tablespoons chopped fresh parsley or a combination of parsley and marjoram

1
Steam cauliflower for 5 to 6 minutes, until just tender.
2
Place sliced onion, if using, in a bowl and cover with cold water.
3
Soak 5 minutes.
4
Drain, rinse and drain again on paper towels.
5
Meanwhile in a small bowl or measuring cup, whisk together vinegar, lemon juice, salt, garlic, mustard and yogurt or bean broth.
6
Whisk in olive oil.
7
When cauliflower is tender remove from heat and toss with half the dressing in a large salad bowl.
8
Drain tuna and add to bowl with cauliflower.
9
Break up with a fork.
10
Add cooked beans, onion and herbs.
11
Toss together.
12
Add remaining salad dressing and pepper, taste and adjust seasoning.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3/4 pound cauliflower, broken into small florets (about 1/2 medium to large head), 2 tablespoons sherry vinegar or red wine vinegar, 1 tablespoon fresh lemon juice, Salt to taste, and more.

Yes, Tuna, Cauliflower and White Bean 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.

That's it — enjoy your meal!

Tuna, Cauliflower and White Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions