Tuscan Tuna and White Bean Salad

by WholeFoodWendy
Prep: 15m
0
seafood
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Ingredients
Servings:4
1/4cuplemon juice
2garlic cloves
1/4cupextra-virgin olive oil
1/2tspAleppo pepper
salt
15ozcannellini beans
3/4cupcherry tomatoes
1/2red onion
1/2cupparsley
1/4cupgreen olives
5ozcanned tuna
1/2cupbasil
2ozbaby spinach
Nutrition Facts

Per serving

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Instructions
  1. 1

    Make the dressing

    In a large mixing bowl, whisk together the lemon juice, 2 minced garlic cloves, olive oil, Aleppo pepper, and a pinch of salt until it comes together into a bright, lemony vinaigrette.

  1. 2

    Build the salad

    Drain and rinse the cannellini beans until the water runs clear, then add them to the dressing along with the quartered cherry tomatoes, thinly sliced red onion, coarsely chopped parsley, and slivered green olives. Stir gently to coat everything in the dressing.

  2. 3

    Fold in the tuna and basil

    Drain the tuna and break it into large pieces. Fold it in along with the thinly sliced basil, being careful not to mash the tuna. Taste and adjust with more salt, Aleppo pepper, or lemon juice.

  3. 4

    Serve

    Divide the baby spinach among four plates and spoon the salad over the top. Serve right away, or chill for up to a couple hours — it only gets better as the beans soak up the dressing.

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Tuscan Tuna and White Bean Salad

Created by: WholeFoodWendy

Prep Time: 15m
0
Servings: 4

Ingredients

  • 1/4 cup lemon juice
  • 2 garlic cloves
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp Aleppo pepper
  • salt
  • 15 oz cannellini beans
  • 3/4 cup cherry tomatoes
  • 1/2 red onion
  • 1/2 cup parsley
  • 1/4 cup green olives
  • 5 oz canned tuna
  • 1/2 cup basil
  • 2 oz baby spinach

Instructions

  1. Make the dressingIn a large mixing bowl, whisk together the lemon juice, 2 minced garlic cloves, olive oil, Aleppo pepper, and a pinch of salt until it comes together into a bright, lemony vinaigrette.
  2. Build the saladDrain and rinse the cannellini beans until the water runs clear, then add them to the dressing along with the quartered cherry tomatoes, thinly sliced red onion, coarsely chopped parsley, and slivered green olives. Stir gently to coat everything in the dressing.
  3. Fold in the tuna and basilDrain the tuna and break it into large pieces. Fold it in along with the thinly sliced basil, being careful not to mash the tuna. Taste and adjust with more salt, Aleppo pepper, or lemon juice.
  4. ServeDivide the baby spinach among four plates and spoon the salad over the top. Serve right away, or chill for up to a couple hours — it only gets better as the beans soak up the dressing.

Notes & Tips

This is the kind of no-cook summer meal I come back to again and again. Everything but the tomatoes and herbs comes from the pantry, but good canned tuna packed in water plus your own really good olive oil makes all the difference — you control the fat and the flavor. Rinse the beans well until the water runs clear; that little step takes away the tinny canned taste and leaves you a creamy, clean base for all that basil and lemon. Make it a day ahead if you can — the beans drink up the dressing and it's even better the next day.