Italian · Lunch
Tuscan Tuna and Bean Salad
Insalata di Tonno, Fagioli e Cipolla
A Tuscan store-cupboard salad of cannellini beans tossed with quality tinned tuna, paper-thin red onion, parsley, and a sharp dressing of extra virgin olive oil, lemon, and red wine vinegar, served at room temperature.
$
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
35gCarbs
2gSugar
6gFiber
680mgSodium
32mgChol
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Instructions
1
Prep
Slice red onion paper-thin, soak in cold water with a splash of vinegar for 5 minutes, drain and pat dry. Dice celery finely. Chop parsley. Whisk dressing: combine olive oil, lemon juice, red wine vinegar, salt, pepper, and oregano until emulsified. Drain and rinse cannellini beans. Drain and flake tuna into chunks.
2
Simmer
Heat cannellini beans gently in a small pan over low heat with 2 tbsp dressing for 3–4 minutes, stirring occasionally, until warmed through and beans absorb the dressing. Tip into a wide bowl.
3
Build
Add soaked red onion, diced celery, and parsley to warm beans. Toss gently to combine. Rest 5 minutes at room temperature so beans absorb flavours. Add flaked tuna chunks and pour over remaining dressing. Toss very gently with a wooden spoon, keeping tuna in chunks.
4
Plate
Divide salad between two wide shallow bowls at room temperature. Drizzle each with a touch more extra virgin olive oil and serve with crusty country bread sliced alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz / 2 cans) tinned tuna in olive oil
- 480g (17 oz / 2 cans) tinned cannellini beans
- 120g (4.2 oz) red onion
- 60g (2.1 oz) celery
- 6 tbsp flat-leaf parsley
- 90ml (1/2 cup) extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tsp red wine vinegar
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 1 pinch dried oregano
- 120g (4.2 oz) crusty country bread