White Bean and Tuna Salad for Summer Meals

When it comes to Mediterranean cuisine, the “borders” are blurry. Long before the EU made inter-European travel more flexible, culinary influences moved organically between countries. The following recipe for White Bean and Tuna Salad is a perfect example, as it could just as easily appear on a menu in Marseille as in Capri.

This traditional Italian salad has become one of our favourite summer staples. It’s easy because most ingredients are already in the pantry, and substitutions are easy if we lack one or two.

We always have several cans of high-quality cannellini beans in our cupboard. Next to them, of course, are equally good canned chickpeas (garbanzo beans). If we want to make this salad and we are out of white beans, we often substitute chickpeas. Continue reading here for the original post and tips on ingredients.

White Bean and Tuna Salad

David Scott Allen

This is a perfect summer salad. It is easy to make, does not have many ingredients and there is no cooking. Enjoy!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad

Cuisine Italian

Servings 2 people

Ingredients

  

1x2x3x

• 1 Red Onion sliced thinly
• 2 tsp Olive Oil
• 1 can (6 oz) Tuna, packed in oil preferably the underbelly
• 1 can Cannellini Beans drained and rinsed
• 1 tbsp capers drained
• 6 oz arugula (rocket) choose baby arugula if you can
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Flaked Sea Salt
• freshly ground black pepper

Instructions

 

• Heat the 2 teaspoons oil over medium heat in a small skillet. Add the onion slices and toss until they begin to soften but still maintain a little crunch. This takes out any bitterness and highlights the sweetness of the onion. Set aside to cool.
• Flake tuna into a large bowl (big flakes) and add beans, capers, arugula, and cooked onions. Drizzle with 3 tablespoons olive oil (best quality) and 1 teaspoon red wine vinegar. Season with sea salt and freshly ground black pepper, then toss gently, so as not to break up the tuna pieces.
• Plate and serve immediately.

Keyword Arugula, Beans, Salads, Tuna

Tried this recipe?Let us know how it was!

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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!