French · Lunch
White Bean Salad with Tuna
White beans and flaked tuna are tossed with celery, shallot, and parsley, dressed with olive oil, lemon juice, and Dijon mustard. A classic French bistro composition served cold, layering briny fish against creamy cannellini beans, finished with black pepper and capers.
$5
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
363Calories
31.7gProtein
17.9gFat
20.8gCarbs
2.6gSugar
6.9gFiber
1015mgSodium
52mgChol
2.9gSat Fat
720mgPotassium
90mgCalcium
3.6mgIron
3.9mcgVitamin B12
15mgVitamin C
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
quick-lunch
gluten-free
low-calorie
Instructions
1
Prep
Drain the canned tuna and cannellini beans in a colander, rinsing the beans briefly under cold water; set both aside to drain fully.
2
Whisk
In a small bowl, whisk together the lemon juice, olive oil, and Dijon mustard until the mixture looks pale and slightly thickened.
3
Build
Thinly slice the shallot and celery. In a medium bowl, combine the beans, shallot, celery, green olives, and chopped parsley. Pour the dressing over and toss gently.
4
Fold
Break the drained tuna into large flakes with a fork and fold it into the bean mixture, taking care not to mash the tuna.
5
Chill
Rest the salad in the refrigerator for 10 minutes so flavours settle into the beans.
6
Plate
Season with salt and black pepper to taste, then serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz120g, roughly two-thirds of a 5 oz can canned tuna in olive oil, drained
- 1 1/3 cup220g cannellini beans
- 22 small shallot
- 11 celery stalk
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp lemon juice
- 3 tsp3 tsp olive oil
- 1 tsp1 tsp Dijon mustard
- 66 green olives
- 1/2 tsp1/2 tsp salt
- black pepper, to taste
