Tuna and Cannellini Bean Salad
Whether you open a can of cannellinis or make a pot from dried beans, this is a delightful way to turn a can of tuna into a lovely lunch or starter salad for dinner.
Serves 3.
Ingredients
1 can (5 ounces) tuna, drained
1 15.5-ounce can of cannellini beans, drained and rinsed, or 1 ½ cups of cooked cannellini beans (see below)
2 or 3 stalks of celery, cut on the diagonal into 3/8-inch slices (plus its leaves, if it has some)
1 chunk of red onion (about 1/6 of a medium onion), sliced thin, or 2 scallions, sliced thin (including green tops)
½ cup Italian parsley leaves (or more or less, depending on what you have and your fondness for parsley)
1 tablespoon white wine vinegar or fresh lemon juice
¼ teaspoon salt (or more, if using no-salt tuna)
A few generous grinds of black pepper
2 tablespoons extra-virgin olive oil
Instructions
In a medium bowl, flake the tuna into bite-sized flakes with a fork. Add the cannellini beans, the celery (and leaves if using), red onion or scallions, Italian parsley and toss gently to combine. Pour the vinegar or lemon juice over the salt, followed by the salt, freshly ground black pepper and olive oil. Toss to combine, adjust seasoning, and serve.
To cook cannellini beans:
Place 2/3 cup dried cannellini beans (rinsed and picked over) in a medium saucepan and cover with water by about an inch. If you like, add any or all of the following: a thick slice of onion, a smashed garlic clove, a bay leaf, a branch of fresh thyme or rosemary. Bring to a boil, reduce heat and cook until the beans are tender, anywhere from 1 ½ to 2 hours, depending on the beans. Add water as necessary. When the beans are tender, stir in salt to taste. Yields about 1 ½ cups cooked beans, which equals one can.
Tuna and Cannellini Bean Salad
Ingredients
- 1 can (5 ounces) tuna, drained
- 1 15.5-ounce can of cannellini beans, drained and rinsed, or 1 ½ cups of cooked cannellini beans (see below)
- 2 or 3 stalks of celery, cut on the diagonal into 3/8-inch slices (plus its leaves, if it has some)
- 1 chunk of red onion (about 1/6 of a medium onion), sliced thin, or 2 scallions, sliced thin (including green tops)
- ½ cup Italian parsley leaves (or more or less, depending on what you have and your fondness for parsley)
- 1 tablespoon white wine vinegar or fresh lemon juice
- ¼ teaspoon salt (or more, if using no-salt tuna)
- A few generous grinds of black pepper
- 2 tablespoons extra-virgin olive oil
Instructions
- In a medium bowl, flake the tuna into bite-sized flakes with a fork. Add the cannellini beans, the celery (and leaves if using), red onion or scallions, Italian parsley and toss gently to combine. Pour the vinegar or lemon juice over the salt, followed by the salt, freshly ground black pepper and olive oil. Toss to combine, adjust seasoning, and serve.
- Place 2/3 cup dried cannellini beans (rinsed and picked over) in a medium saucepan and cover with water by about an inch. If you like, add any or all of the following: a thick slice of onion, a smashed garlic clove, a bay leaf, a branch of fresh thyme or rosemary. Bring to a boil, reduce heat and cook until the beans are tender, anywhere from 1 ½ to 2 hours, depending on the beans. Add water as necessary. When the beans are tender, stir in salt to taste. Yields about 1 ½ cups cooked beans, which equals one can.