Mediterranean Tuna & White Bean Insalata
A vibrant, protein-packed Italian tuna salad where oil-packed tuna is tossed with creamy cannellini beans, peppery arugula, briny olives, and sun-ripened cherry tomatoes in a bright lemon-herb vinaigrette. Forget everything you know about sad American tuna salad with mayonnaise -- this is the Italian version, and it is magnificent. Light enough for a hot afternoon yet satisfying enough to power you through the rest of the day.
Ingredients
- 2 cans (5 oz each) Italian tuna packed in olive oil, drained and flaked
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1/2 English cucumber, diced
+ 13 more ingredients
Instructions
Make the lemon-herb vinaigrette first so the flavors have time to develop. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, grated garlic, oregano, red pepper flakes, salt, and pepper. Set aside.
In a large mixing bowl, combine the drained cannellini beans, halved cherry tomatoes, diced cucumber, sliced red onion, olives, and capers. Toss gently to mix.
Add the flaked tuna to the bowl, breaking it into large, rustic chunks rather than shredding it fine. You want pieces big enough to have presence in each bite.
Pour the vinaigrette over the salad and toss gently, being careful not to mash the beans or break the tuna into too-small pieces.
Add the baby arugula and chopped parsley. Give everything one final gentle toss so the arugula is lightly coated in the dressing but not wilted.
Transfer to a serving platter or individual plates. Let the salad sit for 5 minutes at room temperature before serving to allow the beans to absorb some of the dressing.
Serve with crusty bread on the side for sopping up the flavorful juices at the bottom of the bowl.
Nutrition Estimate
Per serving • Estimated by Blinner AI