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 of the ingredients are already in the pantry, and if we lack one or two, substitutions are easy.
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
- 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 Baby Arugula
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Red Wine Vinegar
- Flaked Sea Salt
- Freshly Ground Black Pepper
- 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.